Easy Bread Pudding Recipe

English Rum Raisin Bread Pudding recipe

Try this easy bread pudding with crème anglaise, English custard. Enjoy with your family this warm rum-flavored-raisin-dotted bread pudding. This soft-textured milky dessert is slightly seasoned with pungent nutmeg. Mmm.. even with salted butter caramel sauce? That’s shortcut to heaven 🙂

 

Riasin Bread Pudding

English Raisin Bread Pudding Recipe

For 2 persons ( a baking dish of 1/4 cup, 540ml)
Prep time: 30 min
Cooking time: 40 min

Ingredients

    • 1/4 cup raisins (38 g)
    • 1 tablespoon rum, optional
    • 3-4 sandwich white bread slices (120 g)
    • 1 tablespoon unsalted butter, softened (15 g)

For custard:

    • 3/4 cup milk (178 ml)
    • 4/5 cup whipping cream (2/3 cup + 2 tablespoons; 190 ml)
    • 4 tablespoons caster sugar (56 g)
    • 1/2 teaspoon pure vanilla extract
    • 2 eggs
    • 1/4 teaspoon nutmeg, grated (or ground cinnamon)

To serve:

    • Your choice of confectioner’s sugar or light brown sugar (cassonade)
    • Salted butter caramel sauce, optional

Directions

Preparation
Preheat the oven at 320 degrees F (160 C). Soak the raisins in rum.

Make crème anglaise, custard
In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil; set aside. In a mixing bowl, crack in the egg and beat until white. Slowly add milk mixture into egg mixture while whisking.

Get ready for baking
Spread butter on the bread slices and cut them in bite-size. Place the bread on the bottom of the each ramekin, or a choice of your baking pan. Add in raisins. Dust with ground nutmeg. Then pour in custard.

Bake
Place ramekins in a large tin plate and fill the tin half-full with boiling water. Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes in the tin.

Serve
Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel as desired. Serve when hot.

 

Instructions in Images

It’s recommended to soak the raisins in rum at least 30 minutes.
In a sauce pan add in sugar, vanilla extract, whipping cream, and milk.
Then bring to a boil.
Break two eggs.
Beat until white.
Temper hot milk into eggs.
Cut the bread slices.
Allocate them in the pans/baking dishes.
Pour in custard.
Fill the plate half-full with boiling water.
Bake at 320 F (160 C) for 40 to 45 minutes.
Sprinkle with light brown sugar on top.
It’s just perfect for any weekend breakfast!
Simple English Bread Pudding with Custard and Raisins,

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Comments

  1. Kindly I had tried this delicious recipe and have a query; the custard looks like cooked white egg while it`s taste is sweet and I had followed or your steps only one change I didn’t use whipped cream I used fresh cream with same amount of milk as yours and honestly I beated the egg by my hand as much as I can and it didn’t change to white color.

    I mean in your last pic the custard is smooth and one layer but mine soft offwhite crumples, what do u think, dear?

    • Hi Sara, I spooned the corner of the baking dish, so you see the layer in the photo. But bread pudding is bread soaked in egg mixture which is baked into pudding. I think yours was fine 🙂

  3. It was so delicious. My inquiry was only to sure it was the right texture. After ur reply I am so happy that I succeed to do like ur delicious recipes. I tried butter caramel sauce and profiteroles, all was succeeded. Sweets. Thanks dear, wish u all success.

  5. I am confused with the step in which u pour boiling water in the plate,water has to pour on bread or baking plate?

    • Sorry I’m late but fruit juice such as orange juice would be a good non-alcoholic substitute for soaking raisins.