The Sexiest Fruit, Rum & Wine Bread Pudding you will ever taste!!

February 1, 2017




2 cups of heavy whipping creamcopyright

2 cups of regular milk

2 loaves of day old or stale bread ( I used half a french bread plus one loaf of wheat bread)

1-2 cups of fruit (cherries, prunes, raisins,currants) soaked in rum & red wine (port)

Tip: soak fruit in jar for weeks to months  in advance (click here to see fruit preparation) or for quicker preparation place dry fruit in rum & wine mixture on pot, bring to a quick boil for no more than 3 minutes.  Remove from heat and let sit for 10 minutes for fruit to soften, plump up and absorb the alcohol.

½ teaspoon of vanilla

½ teaspoon of nutmeg

½ teaspoon of cinnamon

5 eggs

1 cup of sugar

I stick of salted butter


  1. Slice bread & butter it. ( if bread is not dry you may toast it lightly in oven first)
  2. Cut buttered bread into cubes and set it aside
  3. In a large mixing bowl whisk eggs, add milk cream & sugar and whisk some more
  4. Drain fruit and add rum & wine mixture to custard. Do not add the fruit.
  5. Add the spice ( nutmeg, cinnamon and vanilla to the custard)
  6. Add cubed bread to custard & mix well.
  7. Let bread & custard mixture sit in fridge for 10-15mins until bread has fully absorbed most of the liquid.
  8. Pour ⅓ bread & custard mixture into a well buttered oven safe rectangular baking pan and layer of some of the soaked fruit.
  9. Add another ⅓ layer of the mixture & then fruit. Repeat layering. This way all your fruit don’t just sink to the bottom during baking.
  10. Bake for 45 mins at 250 degrees. You may lightly cover it with foil and lower temp if top begins to burn before it is done.




1 tablespoon of butter

1 tablespoon cornstarch

1 cup whole milk

½ cup evaporated milk or whole cream

¼ cup of sugar

1 teaspoon vanilla

2 tablespoons each of red wine & rum


  1. Bring whole milk & evaporated milk to boil on low heat.
  2. While stirring add cornstarch & hand whisk to remove any lumps.
  3. Add vanilla & butter & stir still on low heat until thick enough to coat spoon
  4. Add rum & wine stir and remove from heat.
  5. Drizzle a few spoon fulls over a warm slice of bread pudding and enjoy!


Watch me make it here


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