Caribbean Rum Bread Pudding
Soft, custardy bread pudding with rum-soaked raisins, nutmeg and a sugar-crisp top, made from stale white bread.
- Time1 hr 10
- LevelEasy
- Costabout £0.45 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the raisins with the rum in a small pan for 1 minute, then leave to soak while you get on.
1 min - 2
Heat the oven to 170°C (150°C fan). Butter a 1.5 litre baking dish. Tear the bread into rough pieces and scatter into the dish.
- 3
Whisk the milk, cream, eggs, muscovado sugar, vanilla, mixed spice and nutmeg until the sugar dissolves. Stir in the melted butter.
- 4
Pour over the bread, pushing it down so it all soaks. Scatter the raisins and any rum over the top. Leave for 15 minutes.
15 min - 5
Sprinkle with demerara sugar. Bake for 40 to 45 minutes, until puffed, golden and just set in the middle.
42 min - 6
Rest for 10 minutes. Serve warm, with cream or custard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
