Rum and Raisin Bread Pudding with a Cranberry Mint Sauce
The year is fast slipping by and I really should be packing for our annual visit to India, yes, to Kolkata.
I have been celebrating with all thing’s fridge cleaning. I cobbled up this much-loved bread pudding. A family favorite, this Rum and Raisin Bread pudding never disappoints.
My secret ingredient in rum soaked raisins. If you can find some good stale challah bread you are in business.
The Story of My Rum and Raisin Bread Pudding
Having said that, I make this with almost any leftover bread that I can find. This is a recipe very closely adapted from the Bengali Five Spice Chronicles. The cranberry sauce is a seasonal touch. Vary this with any fruit on hand, cherries in spring, blueberries in summer and the list goes on.
I was tempted to garnish this with sprigs of mint, almost to mimic the concept of mistletoe and holly after all, let us face it, it is hardly every year or time that we can go out and pick fresh mint in December.
Textures and all things delicious
This bread pudding is about nostalgia and celebration. I know it seems strange, but my grandmother made many a bread pudding. Her rich tasting, creamy bread puddings used brandy instead of rum. So yes, if you wish soak the raisins in brandy, it works plenty well.
In keeping with the season and holidays, I have topped it with a delicate cranberry orange sauce, feel free to mix and muddle this up. Here is wishing you and yours a very happy holiday!
If milky desserts are your jam, check out this rice pudding and another warm and cozy creation includes these baked apples with raisins.
A beautiful comforting and homey pudding something that my grandmother often made as treat steamed in tightly closed stainless steel bowls steamed gently until it reached soft comforting indulgent perfection.
Ingredients
- ½ cup large raisins
- 1/4 cup pineapple rum
- 4 eggs
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 3 cups half and half
- 2 cups white bread cubes (the bread should be at least a couple of days old and brioche and challah bread)
- ½ cup (1 stick) salted butter, melted
- 1 cup fresh cranberries
- 1 cup sugar
- Zest and juice of 2 clementines
- 1 tablespoon freshly grated ginger
- mint springs to garnish
Instructions
- Place the raisins in a small bowl, pour on the rum, and set aside to soak while
- preparing the batter. You can soak this well up to 3 to 4 hours or even over night.
- Pre-heat the oven to 350 degrees.
- Put the eggs and sugar in a bowl and beat with an electric mixer for 3 minutes
- until nice and thick. Add the vanilla extract and half and half and beat well.
- Toss the bread cubes in the melted butter and place in a 10-inch to 12-inch square casserole. Pour in the rum and raisin mixture and mix lightly to distribute
- evenly. Pour the egg mixture over the bread cubes and mix well.
- Place the casserole in a deeper ovenproof dish and fill with 2 inches of water. Place the pans in the oven and bake for about 35 minutes, until the mixture is golden and well risen. Turn off the oven and let the pudding cool in the oven for at least 30 minutes before serving.
- In the meantime place the cranberries, sugar, zest and clementine in a saucepan and let it cook on low heat. Gradually the sugar will melt and the cranberries will softly begin to pop, and dissolve into a soft tangy sweet mass of delightful and vivid sauce.
- Pour the sauce over the pudding.
- To serve add the pudding into serving bowls topped with springs of mint and serve.