Food

TAKAMAKA RUM RAISIN BREAD PUDDING

By on 21st July 2018

Looking for a classic baked dessert? This Takamaka Rum Raisin Bread Pudding recipe is proof that leftover bread and some Takamaka Rum can easily be converted into a delicious dessert without much work. You’ll see, the proof is in the pudding! 

Ingredients:

700ml milk

45g of butter

1 teaspoon of vanilla extract

1 teaspoon ground cinnamon

180g packed brown sugar

60ml of Takamaka Spiced Dark Rum

1/2 cup of raisins

7 slices of brioche bread, cubed or torn

4 eggs, beaten

Almond shavings (optional)

Method:

  1. Preheat over to 180C
  2. In a large saucepan, add milk, butter, vanilla extract, cinnamon, brown sugar, Takamaka Spiced Dark Rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
  3. Into a large bowl add the cubed bread and pour in the hot milk mixture.
  4. Let it sit for 30 minutes so the bread absorbs the milk.
  5. Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered baking dish and bake for 50 minutes. 
  6. Optional: Sprinkle some almond shavings on top before baking.

Grab a bowl, perhaps a scoop of ice cream on top and tuck in! Check out our Rum & Raisin recipe here.

8-10 SERVINGS

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