Rum Raisin Bread Pudding

I have never made bread pudding before. For some odd reason I was really craving it. But not just any bread pudding. I wanted rum raisin bread pudding. I love the combination and it was a some what gloomy day when I made this. Who doesn't love comfort food on a gloomy day? When I'm not sure on how to make something I will read through online recipes to get the general idea of it. I look on Wikipedia too to really make sure I have a good grasp on it. So after spending a good hour or two doing that, this is what I came up with!

4 cups Italian rolls, let them sit out for a day (about 3- 6 inch rolls )
1 4.25 box of raisins
3 tablespoons spiced rum ( I used Bacardi Gold)
4 tablespoons light brown sugar
3 cup milk
3 tablespoons granulated sugar
4 eggs
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
zest of one orange
handful of shredded coconut

Rum Glaze:

1 1/2 cups of powdered sugar
1 1/2 tablespoons milk
1 1/2 tablespoons rum
1/2 teaspoon vanilla extract


Preheat your oven to 350

Cube the bread into bite size pieces and lay in a rectangular glass baking dish. In a bowl add raisins and rum, mix and let stand about 10 minutes. Zest the orange over the bread cubes. Sprinkle on the coconut. In a blender add the eggs, milk, cinnamon and nutmeg and puree. Add in the brown sugar, and granulated sugar to the raisin mixture.  I know a lot of people would add that to the bread, you can if you rather. Now pour the raisin mixture over the bread and give it a good but gentle toss. Pour half of the egg and milk mixture over the bread, gently stirring it around until most of the liquid is absorbed. Now pour in the rest of the egg and milk mixture. Bake for about 30-35 minutes or until it's set and a toothpicks comes out clean. Mix the glaze all together until smooth, pour over the bread pudding while it's nice and warm. Sprinkle pecans over top (if desired) Serve with ice cream and enjoy!

Copyright © 2012 Salvo-lutions by, Dana Salvo