Out of Helen's kitchen - Bread Pudding


Helen Drysdale
Neepawa Banner & Press

I love rum and raisin ice cream so when I came across this rum and raisin bread pudding I had to try it. It’s a twist on an old fashioned comfort food. The recipe is on the smaller side so if you have a large group to feed, just double it. It called for bread in the recipe but I used 3 whole wheat buns and that worked well.


Rum and raisin bread pudding

1/2 cup raisins
3 eggs
1 3/4 cup milk
1/3 cup brown sugar
1/2 tsp. cinnamon
1 Tbsp. melted butter
1 1/2 tsp. rum extract
4 slices of bread, cubed

1/2 cup brown sugar
1 cup water
2 tsp. cornstarch
1 Tbsp. butter
1 tsp. rum extract

Soak raisins in warm water to plump up as you prepare the remaining ingredients. In a small bowl mix the eggs, milk, sugar, cinnamon, melted butter and rum extract. When well mixed add the bread cubes and drained raisins. Pour into a casserole dish. Bake at 325° for 30-35 minutes or until knife inserted in the center comes out clean. Place all sauce ingredients in a small pot and bring to a boil. Simmer for 2-3 minutes or until slightly thickened. Serve over the individual dishes of pudding.