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rum raisin bread pudding, rum raisin, skillet meals, cooking in a skillet, mount gay rum recipes, girl on grill, robyn lindars, dessert on the grill, desserts with rum

Rum Raisin Bread Pudding


  • Author: Robyn

Ingredients

Scale
  • 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 skim 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 used Mount Gay)
  • 3/4 cup raisins (I used half regular and half golden raisins)
  • 4 eggs

Equipment:

Cast iron skillet (for baking the bread pudding)


Instructions

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.

Serve with ice cream and lots of smiles. This is also great for breakfast the next day or for brunch.

Notes

recipe adapted from Neely’s original recipe

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