Cinnamon Rum Raisin Bread Pudding

 Bread Pudding is often reserved for dessert. 

That’s fine – BUT I prefer mine as a breakfast treat.

It’s sort of like cake: eggs (traditional breakfast item- protein), cinnamon bread/toast (traditional breakfast item), cream (appropriate for every occasion), rum (well, that depends on who you are), raisins (full of fiber and chew), and all the extras of vanilla, etc.

 

So, whether you consider this as a dessert custard, a sweet little snack, or a breakfast baked good (or enjoy it all times of day), you’ll love it no matter what!

 

Cinnamon Rum Raisin Bread Pudding 

2 small loaves Cinnamon Raisin Bread* coarsely chopped (24 oz)
8 Tbs. butter, chopped into 1″ pieces
6 large eggs, whisked
1 cup white sugar
1 cup heavy cream
1/2 cup rum
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. vanilla extract
1/2 tsp. sea salt

 

Preheat the oven to 425 degrees.

Mix together the butter, eggs, sugar, cream, rum, baking soda, baking powder, vanilla, and salt in a large bowl.

Stir in the chopped cinnamon raisin bread pieces.

Allow to soak for several minutes.

 

Transfer to a greased bundt pan.

Bake for 30-40 minutes, until golden brown.

 

Remove from the oven and cool for 45-60 minutes.

 

Invert the loaf of morning celebration REVERIE custard bread (in my opinion) onto a plate and slice to serve with a heavenly dose of your favorite cafecita (little tiny cup of exquisite coffee or espresso) coffee. – Obviously, it's perfect for a snack or dessert too!

 

*Cinnamon Raisin Bread:
1 1/2 cups buttermilk
1 cup warm water
1 (1/4 oz) packages active, dry yeast
3 large eggs
1/2 cup white sugar
1 tsp. sea salt
1/2 cup butter, softened to room temperature
1 cup raisins
8 cups all-purpose flour
1/4 cup whole milk
1 cup white sugar
3 Tbs. ground cinnamon
2 Tbs. butter, melted

 

Preheat oven to 400 degrees. 

 

Grease 2 bread loaf pans with butter.

 

Whisk the buttermilk and egg together. 

 

Set aside. 

 

Whisk the flour, sugar, baking soda, and salt together in a large bowl. 

 

Cut in the butter using a pastry cutter, a fork, or fingers. The mixture is very heavy on the flour but do your best to cut in the butter until the butter is pea-sized crumbs. 

 

Stir in the raisins. Pour in the buttermilk/egg mixture. 

 

Gently fold the dough together until dough it is too stiff to stir. 

 

Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into two balls, as best you can.

Knead for about 30 seconds, or until all the flour is moistened. If the dough is too sticky, add a little more flour.

 

Transfer the dough balls to the oiled loaf pans Using a very sharp knife, score an X into the tops. Bake until the bread is golden brown, and the center appears cooked through, about 45 minutes. 

 

Loosely cover the bread with aluminum foil if you notice heavy browning on top. 

 

Remove from the oven and allow the bread to cool for 10 minutes, then transfer to a wire rack. 

 

Cut off 1-2 THICK slices and slather with butter to ENJOY.

 

Reserve the rest of the loaves for the Cinnamon Rum Raisin Bread Pudding. You won’t be sorry!