If you’ve ever craved a dessert that feels like a warm, comforting hug after a long day, this Homemade Bread Pudding with Rum-Soaked Raisins and Vanilla Custard Recipe is your new best friend. Imagine cubes of French bread, perfectly soaked to tender bliss, studded with plump raisins that have basked in fragrant rum, all baked into a golden, tender pudding. Then, to top it off, a luxuriously creamy vanilla custard gently poured over every bite. It’s a symphony of flavors and textures that’s simultaneously nostalgic and elegant, perfect for sharing with loved ones or indulging solo on a chilly evening.

Ingredients You’ll Need

The image shows a white oval baking dish filled with roughly torn chunks of light golden bread mixed with dark raisins scattered evenly all over. The bread pieces have a soft and fluffy texture with some edges slightly toasted. The dish is placed on a white marbled surface with a small white bowl of brown sugar or cinnamon powder near the top right and a white pitcher of cream with a blue rim on the top left. At the bottom right of the frame, a single whole brown egg is visible. The composition is clean and bright, focusing on the bread and raisin layers in the dish. Photo taken with an iphone --ar 4:5 --v 7

Although this dish comes together with simple, classic ingredients, each one plays a crucial role in creating the perfect balance of flavor, texture, and color. From the sturdy French bread providing structure to the aromatic spices elevating every bite, every component is essential.

Raisins: These little gems soak up the rum, adding bursts of sweetness and a boozy depth.
French bread: Preferably a day old, it soaks up the custard without turning mushy, giving you tender but structured pudding.
Milk: Used twice, it hydrates the bread and creates a creamy base for the custard.
Eggs: Bind everything together while adding richness and stability.
Sugar: Sweetens the pudding and balances spices, ensuring every bite feels just right.
Vanilla extract: Infuses warmth and mellow fragrance, tying flavors together beautifully.
Nutmeg and cinnamon: These spices bring cozy, aromatic notes that make this pudding irresistible.
Heavy cream: Essential for the custard’s silky texture and luxurious mouthfeel.
Butter: Adds richness and smoothness to the vanilla custard.
Egg yolks: Create the custard’s creamy thickness without overwhelming the delicate flavors.
Vanilla sugar: Or a combo of sugar and vanilla beans, this lends a nuanced vanilla sweetness to the custard.
Rum: For soaking the raisins, adding a spirited kick that permeates the entire pudding.

How to Make Homemade Bread Pudding with Rum-Soaked Raisins and Vanilla Custard Recipe

Step 1: Soak the Rum-Soaked Raisins

The magic starts here. Combine your raisins with just enough rum to cover them in a small bowl, then cover and let them soak for 1 to 2 hours. This soaking step softens the raisins and infuses them with a rich, boozy warmth that transforms the pudding from ordinary to exceptional.

Step 2: Prepare the Bread Base

Preheat your oven to 350°F (180°C). Place half of the milk in a large bowl and add the cubed French bread. Use your hands to gently press the bread so it soaks up the milk without falling apart. This ensures the bread retains a tender, custardy texture once baked.

Step 3: Mix the Custard and Combine

In another bowl, whisk your egg until smooth. Then stir in sugar, vanilla extract, nutmeg, cinnamon, and the remaining milk. Pour this aromatic custard mixture over the soaked bread and carefully fold in the rum-soaked raisins, making sure they’re evenly distributed for bursts of flavor in every forkful.

Step 4: Bake the Bread Pudding

Grease a 9×13-inch baking pan lightly with butter or cooking spray. Transfer the bread mixture, spreading it evenly to ensure an even bake. Pop it into your preheated oven and bake for 35 to 45 minutes, or until the edges turn a delightful golden brown and start pulling away from the pan, signaling it’s ready.

Step 5: Make the Vanilla Custard Sauce

While your bread pudding bakes, heat heavy cream, melted butter, and vanilla sugar in a small saucepan over medium heat until tiny bubbles appear around the edges—this is your cue to move to the next step. In a separate bowl, whisk the egg yolks smoothly, then slowly blend in half a cup of the warm cream mixture, whisking continuously to temper the yolks.

Step 6: Finish the Custard

Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream, stirring constantly over low heat. Keep stirring gently until the custard thickens and coats the back of a spoon—thick enough to drizzle yet silky smooth.

Step 7: Serve It Up

Remove the bread pudding from the oven, letting it cool just slightly. Serve it warm with generous drizzles of the fresh vanilla custard, allowing the sauce to soak beautifully into the pudding’s nooks and crannies for that melt-in-your-mouth experience.

How to Serve Homemade Bread Pudding with Rum-Soaked Raisins and Vanilla Custard Recipe

A white oval baking dish filled with a bread pudding that has a golden-brown crust with scattered darker toasted spots, topped with a creamy light beige sauce that covers parts of the bread chunks unevenly, showing some raisins embedded in the bread. The dish sits on a white marbled surface with a large silver spoon placed to the lower right and a white oval plate holding two smaller silver spoons to the upper right, all slightly worn and reflecting soft light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a bit of flair, sprinkle a dusting of powdered sugar or a pinch of cinnamon atop each serving. A few fresh mint leaves or a light drizzle of caramel sauce can also elevate the presentation and flavor, balancing the richness with a fresh note or added sweetness.

Side Dishes

This bread pudding is a dessert superstar but plays beautifully alongside a crisp green salad to cut through the richness, or paired with fresh berries that add a juicy, tart contrast. When serving as part of a brunch spread, complement it with coffee or a sparkling wine to start the party right.

Creative Ways to Present

Try individual ramekins for charming single servings, perfect for dinner parties. For a rustic approach, serve directly from the baking pan family-style, inviting guests to scoop generous portions at their leisure. Another fun idea is to spoon warm custard over the bread pudding tableside, creating an engaging and interactive experience.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover any leftover homemade bread pudding tightly with plastic wrap or foil, then refrigerate. It will keep well for up to 3 days while maintaining moisture and flavor. This way, you get to enjoy this comforting dessert even beyond the initial indulgence.

Freezing

If you want to save some for later, this bread pudding freezes beautifully. Wrap tightly in plastic wrap followed by foil to prevent freezer burn, then pop it in the freezer for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before reheating.

Reheating

Reheat individual portions in the microwave for about 1 to 2 minutes until warm, or cover the whole pan with foil and warm it gently in a 325°F oven for about 15-20 minutes. Don’t forget to pour on some warm vanilla custard after reheating — it’s the perfect finishing touch every time.

FAQs

Can I use a different type of bread for this bread pudding?

Absolutely! While French bread is perfect because of its texture, you can substitute brioche or challah for a richer, slightly sweeter pudding. Just make sure the bread is at least a day old to absorb the moisture properly.

How important is soaking the raisins in rum?

Soaking the raisins in rum adds depth and complexity to their flavor, infusing the pudding with subtle warmth. If you prefer to avoid alcohol, soaking them in warm water or juice will still soften the raisins, but the flavor won’t be quite the same.

Can I make the vanilla custard ahead of time?

Yes, you can prepare the custard earlier and refrigerate it in an airtight container. Gently reheat it over a double boiler or in the microwave before serving to bring back its silky consistency.

Is there a way to make this recipe dairy-free?

Definitely! Substitute the milk and heavy cream with your favorite plant-based alternatives such as almond, oat, or coconut milk. The texture and flavor will vary slightly, but it will still be delicious and creamy.

How do I know when the bread pudding is fully baked?

The bread pudding is done when its edges are golden and pulling away slightly from the pan, and a knife inserted in the center comes out mostly clean. The top should be set but still springy to a gentle touch.

Final Thoughts

This Homemade Bread Pudding with Rum-Soaked Raisins and Vanilla Custard Recipe holds a special place in my heart because it combines simple ingredients with timeless techniques to create something truly comforting and memorable. Whether you’re new to bread pudding or revisiting a favorite classic, I promise this recipe will become one you cherish and return to again and again. Grab your loaf of French bread and give it a try — your kitchen deserves this kind of warmth and indulgence.