Bread pudding is a popular dish to make! It comes in a wide variety of flavors. We think this one in particular is especially good. The name is even fun to say! We use dark rum in this recipe, but only a small amount. Keep the rest for another recipe, whether it be a food recipe or a drink recipe!
What really makes this bread pudding recipe unique is that a slow cooker is used during the cooking process. Experimentation has taught us that pretty much anything can be made in a crock pot. Previously, only meats, soups, and stews were commonly made in this handy kitchen device.
Today, cooks across America bring out the slow cooker for a variety of needs. After making this recipe, you'll see just how useful it is for making a great bread pudding! It will take this recipe about four hours on low to cook. This is on the lower end for most slow cooker recipes.
You will need to use the oven and the microwave for part of this recipe, so make sure you keep that in mind when considering a time to make this. Your whole family will definitely love this recipe, so much so that they'll be asking you when you're going to make it again as soon as they finish it! Make sure to pass this recipe on to family and friends!
Rum-Raisin Bread Pudding
1 (14 ounce) loaf challah bread, cut into 1-inch pieces (12 cups)
⅔ cup golden raisins
5 teaspoons dark rum
2½ cups heavy cream
2½ cups whole milk
9 large egg yolks
¾ cup plus 1 tablespoon granulated sugar
4 teaspoons vanilla extract
¾ teaspoon salt
2 tablespoons light brown sugar
⅛ teaspoon ground cinnamon
1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225°F. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
2. Microwave raisins and rum in small bowl until hot, about 20 seconds. Let mixture cool slightly, then toss with dried bread; transfer to prepared slow cooker.
3. Whisk cream, milk, egg yolks, ¾ cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
4. Mix remaining tablespoon granulated sugar, brown sugar, and cinnamon together, then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.
The image featured at the top of this post is ©iStock.com/ALLEKO.