Rum and Raisin Bread Pudding

Rum and Raisin Bread Pudding with Rum Sauce


  •  1 ½ loaf day old bread of your choice, cubed (1” cubes)
  •  6 eggs, whisked
  •  1 ½ cups 10 % blend
  •  250 ml whipping cream
  •  1 cup brown sugar
  •  ½ cup Barrelling Tide 5 Fathom Rum
  •  1 cup shredded cheddar cheese
  •  1 cup golden raisin
  •  1 tsp sea salt
  •  ½ tsp pepper
  •  Pinch cayenne pepper


  1.  Preheat oven to 325 degrees.
  2.  Add all of the ingredients, except for the bread, and blend, making sure not to over blend.
  3.  Put bread in large bowl and add the liquid ingredients, folding once or twice. Do not work too much, just fold once or twice.
  4.  Spray an 8X8 pan liberally with baking spray and then line with parchment paper.
  5.  Pour the entire mixture into the pan and cover with foil.
  6.  Bake for 45 minutes, remove the foil and cook for another 15 minutes. Cook on middle rack.

Rum Sauce Ingredients:


  1.  In a sauce pan, melt butter and brown sugar together over low heat.
  2.  Whisk often to avoid burning.
  3.  Allow to come to a boil and add whipping cream and rum.
  4.  Allow to come to a boil again over low heat, whisking often so it doesn’t burn.
  5.  Simmer over low heat to allow it to thicken.
  6.  Remove from heat and allow to cool.
  7.  Keep refrigerated in covered plastic container.

This recipe is provided by CTV's What's For Dinner segment.