White Chocolate and Rum Raisin Bread Pudding

This tasty cake will feed a crowd, whether for a family gathering or a football tailgate.

Recipe by Sarah McCullen Photographed by Joe Worthem


½ cup golden raisins

¾ cup rum

1 loaf French bread

½ cup butter, room temperature

1 cup sugar

4 eggs

2 cans evaporated milk

½ cup heavy cream

1 teaspoon vanilla

Cinnamon, to taste

Nutmeg, to taste

1 cup white chocolate chips


Rum Sauce

½ cup butter

1 cup sugar

1 cup milk

1 egg

Rum, to taste


In a small bowl, cover golden raisins with rum and rehydrate, at least 2 hours or overnight (12 hours). Tear French bread into 1-2 inch cubes and set out until dry. When bread is dry, cream butter and sugar. Preheat oven to 350°F. Add eggs to sugar mixture, then combine. Add milk, cream, vanilla and spices. Drain the raisins, and pour the rum into the liquid ingredients.


In a greased baking dish, add half of the dried French bread and half of the egg mixture. Sprinkle ½ cup of white chocolate chips and half of the raisins over soaked bread, then finish by layering the last of the bread, the last of the egg mixture, and another 1/2 cup of white chocolate chips and the rest of the soaked raisins. Let the bread soak about 10 minutes, pressing gently every few minutes to promote a thorough soak. Bake for 45 minutes to an hour, until golden brown.


Once pudding is done baking, prepare the Rum Sauce. Over medium heat, melt butter in a small saucepan. Add sugar, stirring until dissolved. In a small bowl, whisk milk and egg. Remove butter and sugar from heat, and add milk mixture, whisking constantly to keep egg from curdling. Place back over heat until just boiling, then remove from heat again. Let cool for about 10 minutes, then add rum to taste. Serve pudding topped with sauce and whipped cream, if desired.

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