Rum raisin bread pudding from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 164) by Emilie Raffa

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Notes about this recipe

  • melissa_8tppo3 on May 07, 2026

    I had some stale saffron buns and vort limpa bread and I liked the sound of rum and raisin bread pudding with swirls of caramel sauce so, I followed the recipe. It makes a sizable pudding, and was delicious. The rum just makes it a bit special and I am a big fan of raisins when they get plump and crispy at the same time - you know those ones that bake at the edge of the pudding. I feel it was cooked a bit too long (husband apologised as he was on pulling it out of the oven duty). Custard was a bit too firm for our liking but the tastes were good, though I might try and dial down the sugar slightly next time.

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