Bermuda Raisin Bread Rum Pudding

Name: Bermuda Raisin Bread Rum Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 10 pcs Raisin Bread (torn into pieces); 500 ml Whole Milk; 3 pcs Egg; 80 g White Sugar; 5 ml Vanilla Extract; 2 g Nutmeg Powder; 2 g Cinnamon Powder; 20 g Molasses; 40 ml Dark Rum; 50 ml Water; 10 g Unsalted Butter (softened); 50 g Unsalted Butter

This Bermuda-style bread pudding uses raisin bread, custard, molasses, nutmeg, and dark rum. It bakes until the center is fully set but still moist.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

403kcal

Calories

11g

Protein

16g

Fat

52g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

10pcs
Raisin Bread (torn into pieces)
500ml
Whole Milk
3pcs
Egg
80g
White Sugar
5ml
Vanilla Extract
2g
Nutmeg Powder
2g
Cinnamon Powder

Sauce

20g
Molasses
40ml
Dark Rum
50ml
Water

Pan

10g
Unsalted Butter (softened)

Sauce

50g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 170°C (338°F) and grease a baking dish with the unsalted butter. Whisk the whole milk, eggs, white sugar, vanilla extract, nutmeg powder, and cinnamon powder until smooth.
02
Add the torn raisin bread and press it gently into the custard so the bread absorbs the liquid. Let it stand briefly, then transfer it to the prepared dish.
03
Bake until the center is set but still moist and reaches 71°C (160°F).
04
Combine the molasses, dark rum, and water in a small pan and warm gently without boiling hard. Whisk in the unsalted butter until the sauce is glossy and smooth.
05
Serve the warm pudding with the rum sauce spooned over the top.

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