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Nana's Walnut-Raisin Bread Pudding with Rum Sauce


My own recipe using using two different recipes.

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  • 2 cups granulate sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • (I usually use Martha Harps dinner rolls)
  • 3 tablespoons butter (softened)
  • 1 teaspoon cinnamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 1 cup confectioners' sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tablespoon dark rum


Servings 8


Step 1

1. Preheat oven to 350 degrees, with rack set in lower third of oven. Butter a shallow 2' quart baking dish, set aside.

2. In a large bowl, whisk together eggs, butter, vanilla, salt, cinnamon, nutmeg, and sugar until combined, whisk in milk. Add bread, nuts and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.

3. Transfer mixture to prepared baking dish; sprinkle with tablespoon of sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

4. For sauce: Combine the confectionrs' sugar, cream and butter in a saucepan. Bring to boil over miedium heat, stirring constantly. Remove from heat. Stir in rum. Serve over each individual serving of pudding.

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