Step 1: Prepare the Bread Pudding Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or non-stick spray. Soak the bread: Place the cubed bread in a large mixing bowl .

How To Make Rum Raisin Bread Pudding. Preheat the oven to 350°F and grease a 9x13-inch baking dish, or any 2 quart casserole with butter or nonstick cooking spray.

1 cup raisins, golden raisins, dried cranberries, dried cherries or other dried fruit, optional 1 cup pine nuts, slivered almonds, chopped walnuts, chopped pecans or other nuts, optional ...

Stir in the rum and raisins. Pour the mixture over the pieces of bread. Make sure that the raisins are evenly distributed and all of the bread is saturated. Let this stand for 10 minutes or so. Step ...

Cinnamon-sugar, made with 2 tablespoons sugar and 1/4 teaspoon ground cinnamon 1. Butter an 8-inch square baking dish or another dish with a 6-cup capacity. Have on hand a roasting pan large ...

Add raisins and rum to a sauce pan and cook over medium heat until warm. Remove from heat and let soak for 5 minutes. Add raisins along with remaining rum, 2 cups of milk, eggs, and sugar.

Instructions: Heat oven to 350 degrees. Put bread cubes in a buttered 9-by-13-inch pan. Combine eggs, 2/3 cup of the sugar, milk, heavy cream and vanilla. Pour the egg mixture over the bread cubes ...

This whiskey-spiked, Irish-inspired bread pudding recipe comes to us from Andrew Zimmern, who serves the luscious dessert with a flavorful sauce made with fragrant vanilla and a punch of Jameson.