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Rum Raisin Pumpkin Breadpudding

Breadpudding is one of the easiest, you almost can't mess it up baking recipes out there. As such, it is my favorite to make :) Last year, I was busy baking this for friends and family. This year, I decided to share the recipe instead, so you can bake this warm and fresh at home.



First, a note from Kat's Kitchen:

  • The RUM RAISIN part is optional and can be skipped. You can bake the breadpudding with simply raisin.

  • As substitute for the rum in the sauce use 1 tsp of Vanilla or Almond extract.







THE RUM RAISIN

Prep: 5 min


A glass jar with lid

1 cup of raisins

Rum, enough to cover 1" above the raisins


Put raisins in the jar and pour the rum. Close the lid and set it aside overnight.


 

RUM RAISIN PUMPKIN BREADPUDDING

Serve: 10

Prep time: 35-40 min

Baking time: 1 hr 10 min


Wet Mix:

6 large Eggs

3 cups of Half & Half

1/3 cup Brown Sugar

1 tsp Pumpkin Spice

1 tsp Vanilla Extract

Pinch of salt

1 can of Pumpkin Puree

1 tbs Butter - Melted


Dry Mix:

1 loaf French Bread - Diced to 1" cubes, a day old bread is preferred

1 cup of Pecans - Toasted (best) and chopped coarsely

1 cup Rum Raisin - Already soaked overnight, or skip the rum and use just raisin


Finishing Touch:

1 tbs Maple Syrup


Directions:

Whisk the eggs and half & half in a large mixing bowl until completely mixed.

Add in the rest of the wet mix ingredients and mix them well.

Add the dry mix ingredients into the large mixing bowl.

Fold the ingredients well (do not stir, it will break and mush the bread).

Let it sit for 10-15 minutes until the bread all soaked.

Bake in 350ºF oven, middle rack, for 1 hour 10 minutes.

Drizzle with Maple Syrup when done.


RUM SAUCE

Prep: 5 minutes

Cooking: 20 minutes


3 Egg Yolks

2 cups Half & Half

1/2 cup Sugar

1/3 cup Rum


*Handy to have: food thermometer


Whisk the yolks and half & half thoroughly.

Make sure yolks is fully incorporated.

Add sugar and stir. Set up the thermometer.

Turn heat to LOW, continuously stirring until the sauce temp stays in 170s range for about 5-10 minutes.

Lower the heat to simmer, add in Rum.

Stir for another 5 minutes to soften the alcohol.

Tips: Continue stirring the sauce to avoid filming on the surface, until the sauce is cool enough.


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