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This Rum and Raisin Bread Pudding recipe takes soft brioche and flaky croissants and bakes them into a custard-filled dessert with rum-soaked raisins. Inspired by Jamaican flavours, it’s finished with a warm rum sauce that makes every bite rich and comforting.
To see my spin on more classic desserts, try my Tiramisu Recipe and Monkey Bread next.
Jamaican bread pudding is comfort baked into a dish. There are so many bread pudding recipes out there, but this one stands out because of the dark rum and the warm rum sauce that soaks every slice.
It’s the best way to use up stale bread and turn it into something special for holidays or even a casual family brunch. I also love that you can play around with tasty add-ins like raisins, nuts, or even bits of chocolate. Every bite feels both familiar and a little indulgent in a way that reminds me of home.
What is Bread Pudding?
Bread pudding is a classic dessert made by soaking stale bread in a custard of milk, cream, sugar, and eggs, then baking until set. The result is a warm, comforting dish that’s soft in the center with a golden top. While it’s simple in concept, the variations are endless depending on the bread, spices, and toppings you choose.
The History of Bread Pudding
Bread pudding began in England, where it was known as “poor man’s pudding” because it used scraps of bread. The dish made its way to New Orleans, where cooks added spices and rich sauces. In Jamaica, colonial influence shaped the recipe, and rum became the signature ingredient. Today, bread pudding is enjoyed in many cultures, each version reflecting its own traditions.
Ingredients
Bread and Raisins
- Butter Croissants and Brioche Bread: These breads create the perfect base for bread pudding. The croissants add buttery, flaky layers while the brioche brings sweetness and a pillowy texture, soaking up the custard beautifully.
- Raisins: When soaked in rum, the raisins plump up and add bursts of sweetness throughout the pudding. They also help carry the rum flavour into every bite.
- Dark Jamaican Rum: This is the signature Jamaican touch that sets this recipe apart. The rum infuses warmth and depth into the raisins and the bread base.
Custard
- Eggs: Eggs form the base of the custard, binding the bread pieces together. They create the pudding’s signature creamy texture.
- Whole Milk: Milk lightens the custard and keeps it from being overly heavy. It balances the richness of the cream and eggs.
- Heavy Cream: Cream adds richness and a velvety mouthfeel to the custard. It makes the bread pudding extra indulgent.
- Brown Sugar: The molasses in brown sugar deepens the flavour and complements the rum. It also caramelizes slightly as the pudding bakes.
- Vanilla Extract: Vanilla rounds out the custard with a sweet, fragrant note. It enhances the warmth of the spices.
- Ground Cinnamon and Nutmeg: These spices add warmth and depth to the custard. Together they bring a cozy, aromatic flavour that makes the pudding taste complete.
- Salt: Just a pinch sharpens all the other flavours and prevents the pudding from tasting overly sweet.
- Dark Jamaican Rum (optional): A splash of extra rum in the custard intensifies the Jamaican flavour and gives the pudding a bolder finish.
Rum Sauce
- Butter: Butter creates the base of the rum sauce and adds a silky, rich texture. It blends with the sugar and cream for a luscious finish.
- Brown Sugar: Sugar sweetens the sauce and adds a caramel-like depth that pairs beautifully with the rum.
- Heavy Cream: The cream makes the sauce smooth and pourable. It balances the sweetness of the sugar and highlights the rum.
- Dark Jamaican Rum: The final touch that gives the sauce its signature Jamaican flair. It ties the whole dessert together with warmth and depth.
How to Make Bread Pudding
Soak the Raisins
I start by placing the raisins in a small bowl and pouring the rum over them. Letting them sit for at least 30 minutes helps them plump up, but overnight is even better for soaking in all that flavour.
Build the Bread Base
Next, I tear the croissants and cube the brioche, then spread them evenly in my baking dish. I scatter the soaked raisins on top, making sure to drizzle in any leftover rum for extra depth.
Make the Custard
In a large bowl, I whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, salt, and a splash of rum if I’m using it.
Once it’s smooth, I pour the custard over the bread and press it down lightly so every piece absorbs the mixture.
I let it rest for about 15 to 20 minutes before baking.
How Long to Bake Bread Pudding
I preheat the oven to 350°F (175°C) and bake the dish for 45 to 55 minutes. It should be golden brown on top and just set in the center, with a knife coming out mostly clean. If it browns too quickly, I loosely cover it with foil.
Make the Rum Sauce
While the pudding cools slightly, I melt butter in a saucepan over medium heat. I stir in brown sugar and cream, letting it cook for a couple of minutes until smooth and thickened. Finally, I take it off the heat and stir in the rum.
Serve Your Jamaican Bread Pudding
I let the bread pudding cool for about 10 minutes before slicing. Then I drizzle it generously with the warm rum sauce. It’s the perfect way to enjoy this rich and comforting dessert.
Tip for the Best Bread Pudding Recipe
Let the bread soak in the custard before baking. Giving the mixture at least 15 to 20 minutes to rest ensures the bread fully absorbs the custard, which creates that soft, rich texture inside while still baking up golden and crisp on top.
How to Store Bread Pudding
Once the bread pudding has cooled to room temperature, transfer it to an airtight container. It will keep well in the refrigerator for about three to four days. I like to reheat slices in the oven or microwave before serving so the custard softens and the sauce tastes fresh again.
Can You Freeze Bread Pudding?
Yes, bread pudding freezes beautifully. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and warm it up before serving with extra rum sauce.
Frequently Asked Questions
The best bread for this recipe is a mix of day-old croissants and brioche. The croissants bring buttery, flaky layers while the brioche adds a soft, slightly sweet base that soaks up the custard. Together they create a bread pudding that’s rich, tender, and full of texture.
Yes, soaking the raisins is important because it plumps them up and infuses them with flavour. If you prefer not to use alcohol, you can swap the rum for warm water or juice.
Slightly stale bread absorbs the custard better without turning mushy. If your bread is fresh, you can dry it out in the oven for 10–15 minutes before using.
It’s best served warm with rum sauce, but it’s also tasty at room temperature.
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Jamaican Bread Pudding Recipe
Equipment
- 9×9-inch baking dish or 9×13 for shorter slices
- Large Mixing Bowl
- Small Saucepan
- Whisk
Ingredients
Bread and Raisins
- 6 Day-Old Butter Croissants , torn into pieces, see notes
- 1 loaf Day-Old Brioche Bread, cubed, see notes
- 3/4 cup Raisins
- 1/3 cup Dark Jamaican Rum, Appleton or similar
Custard
- 3 Eggs
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 3/4 Brown Sugar
- 1 tbsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- pinch Salt
- 2 – 4 tbsp Dark Jamaican Rum, optional, in custard
Rum Sauce
- 6 tbsp Heavy Cream
- 6 tbsp Brown Sugar
- 6 tbsp Butter
- 3 tbsp Dark Jamaican Rum, Appleton or similar
Instructions
- Place raisins in a small bowl and pour over 1/3 cup dark rum. Cover and let sit at room temperature for at least 30 minutes, (or overnight for best results) until plump and rehydrated.
- Add croissant and brioche pieces to the baking dish and scatter soaked raisins and any leftover rum evenly over the bread.
- In a large bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, salt, and 2–4 tbsp rum (if using). Pour custard evenly over the bread mixture, pressing down lightly to help the bread absorb the liquid. Let sit 15-20 minutes.
- Preheat oven to 350°F (175°C). Bake for 45-55 minutes until golden brown and custard is just set (knife inserted in the center should come out mostly clean). If the top begins to brown too quickly, loosely cover with foil.
- Cool pudding slightly before slicing. Drizzle generously with warm rum sauce and enjoy!
Rum Sauce
- In a saucepan over medium heat, melt butter. Stir in brown sugar, cream and gently cook 2-3 minutes until smooth and slightly thickened. Remove from heat and stir in rum. Set aside.
