Rum raisin bread pudding with cinnamon from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Bourbon-brown sugar sauce

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Notes about this recipe

  • ashallen on January 23, 2021

    Really delicious. Maybe my expectations for bread pudding were too low, but this one launched me into a blissful reverie after eating a chunk warm from the oven. Crispy-sugary on top and soft and custardy below. I really liked how it didn't have any of the "eggy" flavor I've sometimes gotten from bread puddings made with whole eggs. Made a half-batch in an 8-inch square Pyrex dish. Used a homemade challah we love - that probably helped with the deliciousness factor. Rum would have been great but we were out - I subbed cognac and that worked fine. It's pretty rich and sweet on its own, so it was great even without the suggested sauce or whipped cream.

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