My love of all things bread pudding comes from my mom. And my mom's love comes from her mom. You can say it's in our DNA and we didn't really have a choice. My grandmother a"h, on occasion, would even go so far as to eat a piece of fresh, crusty, Italian bread for dessert. So this Rum Raisin Bread Pudding, a "slight" upgrade on a simple slice of bread to end the meal, is for my mom (and grandmom).
Don't have day-old bread? Place bread cubes on a baking sheet in the oven at 350 degrees F for 5 minutes to dry out.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 tablespoon pareve margarine
- 6 cups cubed day-old bread
- 3 cups soy milk
- 2 large eggs
- 1 cup packed light brown sugar
- 2 tablespoons rum
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1⁄2 cup raisins
- Nondairy whipped topping
1. Preheat oven to 350° F. Grease a 9-inch square baking dish with margarine.
2. Place bread cubes in a large bowl.
3. In a medium bowl, beat soy milk, eggs, brown sugar, rum, vanilla, cinnamon, nutmeg, and raisins. Pour over the bread and mix thoroughly. Spoon bread mixture into the prepared baking dish. Let rest for 20 minutes.
4. Bake for 30 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping on the side.