This Rum Raisin Pumpkin Bread Pudding is so good Filled with rum-soaked golden raisins and topped with a dollop of cinnamon whipped cream and a drizzling of a butter rum glaze.
Ingredients
3/4cupchopped golden raisins
3tablespoonsdark rum
1/2cupsugar
1/2tspsalt
1tspground cinnamon
1tspground ginger
1/8tspall-spice
1/8tspground cloves
2/3cupheavy cream
2/3cupmilk
3/4cuppumpkin puree
3large eggs
1/4cup4 tablespoons unsalted butter, melted
5cupsof pumpkin bread, or any firm-textured bread, cut into 1-inch cube
For the Butter Rum Glaze:
1/4cupbutter
1 1/2cupconfectioners sugar
4tablespoonheavy cream
2tablespoonrum
1/4cupbutter
1 1/2cupconfectioners sugar
4tablespoonheavy cream
2tablespoonrum
For the Cinnamon Whipped Cream:
1cupheavy whipping cream
1/4teaspoonground cinnamon
1tablespoonsugar
3/4cupchopped golden raisins
3tablespoonsdark rum
1/2cupsugar
1/2tspsalt
1tspground cinnamon
1tspground ginger
1/8tspall-spice
1/8tspground cloves
2/3cupheavy cream
2/3cupmilk
3/4cuppumpkin puree
3large eggs
1/4cup4 tablespoons unsalted butter, melted
5cupsof [pumpkin bread], or any firm-textured bread, cut into 1-inch cube
1cupheavy whipping cream
1/4teaspoonground cinnamon
1tablespoonsugar
Instructions
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.