Rum Raisin Pumpkin Bread Pudding

Warm bread pudding made with pumpkin bread and pumpkin puree is sure to be a hit with any pumpkin lover in your house. Filled with rum soaked golden raisins and topped with a dollop of cinnamon whipped cream and a drizzling of a butter rum glaze. With all the flavors of a pumpkin pie, it doesn’t get any better than this!

My husbands birthday was the 11th and instead of choosing a typical birthday cake he wanted me to make his all time favorite dessert-bread pudding. Knowing that Andrew is just as big (maybe bigger) a pumpkin fan as I am, I knew he would love it! If you are a fan of bread pudding and pumpkin, you have to give this recipe a try! It’s incredible! 😀

Rum Raisin Pumpkin Bread Pudding

Rum Raisin Pumpkin Bread Pudding filled with rum soaked golden raisins, topped with a dollop of cinnamon whipped cream and a drizzling of a butter rum glaze.

Yield: 8-10 servings

Cook Time: 30 minutes


For the Bread Pudding:
3/4 cup chopped golden raisins
3 tablespoons dark rum
1/2 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp all-spice
1/8 tsp ground cloves
2/3 cup heavy cream
2/3 cup fat free milk
3/4 cup pumpkin puree
3 large eggs
1/4 cup (4 tablespoons) unsalted butter, melted
5 cups of pumpkin bread (or any firm-textured bread), cut into 1-inch cubes

For the Butter Rum Glaze:
1/4 cup unsalted butter
1 1/2 cup confectioners sugar
4 tablespoon heavy cream
2 tablespoon rum

For the Cinnamon Whipped Cream:
1 cup heavy whipping cream
1/4 teaspoon ground cinnamon
1 tablespoon sugar


In a medium bowl, combine the raisins and rum and let soak for at least 10 minutes. Drain raisins, reserving 1 tablespoon of the liquid.
In a large bowl, whisk together sugar, salt, cinnamon, ginger, allspice, cloves, heavy cream, milk, pumpkin puree, eggs, and reserved raisin liquid.
In a separate large bowl, toss together the melted butter, cubed bread and rum-soaked raisins. Transfer to an 8 inch baking pan. Pour the pumpkin-cream over the bread and gently press down, submerging the layers in the liquid.
Cover with plastic wrap and place in the refrigerator at least a half an hour, pressing down occasionally to make sure the top layers of bread are soaked through.
Preheat oven to 350°F. Bake until pudding is puffed up in the center and the top is golden brown, about 25-30 minutes. Let pan cool slightly on a wire rack while preparing butter rum glaze and cinnamon whipped cream.
While bread pudding is cooling, make butter rum glaze by melting the butter in a small saucepan over low heat. Slowly whisk in the heavy cream and rum. Remove from heat and whisk in confectioners sugar.
Make cinnamon whipped cream by whisking heavy cream to soft peaks. Add cinnamon and sugar and whip to stiff peaks.
Serve bread pudding warm, topped with cinnamon whipped cream and drizzled with butter rum glaze.

Source: adapted from The Cilantropist

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