Rum Raisin Bread Pudding
Ingredients
The pudding
-
½
loaf
brioche or challah bread
-
3
cups
skim milk
-
1½
tbsp
butter
-
2
tsp
cinnamon
-
¾
cup
packed brown sugar
-
¼
cup
rum
-
¾
cup
raisins
-
4
units
eggs
Equipment
Instructions
- Preheat the grill to 350°F and prepare an indirect cooking zone.
- In a saucepan, combine milk, butter, cinnamon, brown sugar, rum, and raisins; heat until simmering.
- Tear the bread into small pieces and place in a bowl; pour the milk mixture over the bread and let it absorb for 5 minutes.
- Beat the eggs and mix them into the bread mixture until well combined.
- Grease the cast iron skillet with butter and pour in the bread mixture.
- Bake on indirect heat for 45-50 minutes or until the top is browned and a toothpick comes out clean.
- Serve warm, optionally with ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
12g
Total carbohydrates
42g
Total protein
8g
Sodium
200mg
Cholesterol
180mg
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