Prepare to embark on a culinary journey that will transform your kitchen into a haven of irresistible autumn aromas! This Rum Raisin Pumpkin Bread Pudding is not just a dessert—it's a decadent experience that marries the warm, spicy notes of pumpkin with the rich, boozy essence of rum-soaked raisins. Imagine a dessert so luxurious it feels like a hug for your taste buds, combining the nostalgic comfort of bread pudding with the sophisticated twist of dark rum and seasonal spices. Whether you're looking to impress dinner guests or treat yourself to a spectacular homemade dessert, this recipe promises to be your new fall favorite.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup brown sugar
- 1/2 cup raisins
- 1/2 cup dark rum
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 cups cubed bread
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Rum Raisin Pumpkin Bread Pudding cooks evenly and thoroughly.
- In a medium bowl, combine the raisins and dark rum. Allow them to soak for about 15 minutes while you prepare the other ingredients. This step will plump the raisins and infuse them with the rum flavor.
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined. This will be the base of your bread pudding.
- Once the raisins have soaked, drain any excess rum and add the raisins to the pumpkin mixture. Stir to incorporate them evenly into the mixture.
- In a separate large bowl, add the cubed bread. Pour the pumpkin mixture over the bread cubes and gently fold the ingredients together until all the bread is well coated with the custard mixture. Be careful not to break the bread too much.
- Let the mixture sit for about 10 minutes, allowing the bread to absorb the custard. This will help achieve a moist and flavorful bread pudding.
- Grease a 9x13-inch baking dish with butter or cooking spray. Pour the bread pudding mixture into the prepared dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once baked, remove the bread pudding from the oven and allow it to cool for about 10 minutes before serving. This will make it easier to cut and serve.
- Serve the Rum Raisin Pumpkin Bread Pudding warm, optionally drizzled with a little extra heavy cream or a scoop of vanilla ice cream for added indulgence.
Tips
- Choose the right bread: Use day-old, slightly stale bread like brioche or challah for the best texture. Stale bread absorbs the custard more effectively.
- Rum-soaking technique: For maximum flavor, let raisins soak in rum for up to 30 minutes before adding to the mixture.
- Prevent a soggy bottom: Make sure to drain excess rum from the raisins to maintain the perfect pudding consistency.
- Temperature matters: Allow the bread pudding to rest for 10 minutes after baking to help it set and make serving easier.
- Serving suggestion: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Make-ahead tip: This dessert can be prepared in advance and reheated, making it perfect for entertaining.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 63g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 40mg
