Rum Raisin Bread Pudding
Bread Pudding is a tried and true southern comfort dessert. Whether you enjoy it as a breakfast, brunch or dessert it will be a crowd pleaser. This version is perfect for making on your grill at home or even to prep for your camping trip. You will need a cast iron skillet.
- 1/2 large loaf brioche or Challah bread – about 7-8: 1/2” size slices (Other good variations would be Pannetone, cinnamon bread, etc).
- 3 cups milk
- 1.5 tbsp butter (plus a little extra for greasing the pan)
- 2 tsp cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup rum (I recommend Siesta Key Spiced Rum)
- 3/4 cup raisins (I used half regular and half golden raisins)
- 4 eggs
- Heat a grill to 350 degrees and prepare an indirect cooking zone where you will bake your bread pudding in a cast iron skillet.
- Combine the milk, butter, cinnamon, brown sugar, rum and raisins in a sauce pot over medium heat. Bring to a light simmer (but do not boil!).
- Meanwhile, tear your bread into small pieces and place into large bowl.
- Pour the milk mixture into the bowl of bread pieces and let the bread absorb the milk mixture. Stir and let sit for approximately 5 minutes.
- Next, beat the eggs and then pour them into the bread mixture. Stir everything together until the eggs are uniformly mixed in.
- Prepare your cast iron skillet for baking by coating the pan with butter so the bread pudding will not stick. Pour the mixture into the cast iron skillet.
- Bake the bread pudding on indirect heat at 350 for 45-50 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.