Rum Raisin Bread Pudding

I

have a confession.  As much as I enjoy cooking and baking, my secret motivation for many of the dishes I whip up in the kitchen is directly connected to my efforts to become a much better food photographer.

OK, I’m a little obsessed with food photos, food props and food styling.

As I continue to try to make my own photos look more and more mouth-watering, my family and friends are the beneficiaries of my tasty aspirations and with this post… so are you.


This latest photo practice comes in the form of Rum Raisin Bread Pudding that has a sweet and slightly tangy taste I think you’ll really enjoy.

Here’s what you’ll need for this recipe which was slightly adapted from a Williams Sonoma version.

1/2-cup golden raisins, 1/4-cup rum or brandy, 4-cups of day-old bread cubes, 1/2-cup sugar, 1/3 cup of unsalted butter (melted and cooled), 3-eggs, 1-1/2 cups of milk, 1-1/2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, 1 tart apple, cored and cubed.

Bread pudding

First thing you’ll want to do is to soak those golden raisins in the rum. Combine the raisins and rum and allow them to stand for about 45-minutes.

Preheat the oven to 325-degrees and lightly grease the ramekins with melted butter.

Bake the bread cubes on a baking sheet for about 10-minutes or until they are lightly toasted.

Bread pudding4

Beat the sugar, butter, eggs, milk, vanilla and lemon extract together until well-blended.

Stir in the bread cubes, apple and raisins and rum.

Allow mixture to sit for about 5-6 minutes to allow the bread cubes to soak up the liquid ingredients.

Stir again to make sure everything is thoroughly combined.

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Spoon the rum bread pudding mixture into the ramekins and bake for about 30-40 minutes.

You could also pour the mixture into an 8-inch baking dish and baked for 50-60 minutes.

Whether served from baking dish or ramekins, this dish is equally tasty and will serve 4-6.

Photography practice never tasted so good.

Bread pudding8

Thanks for stopping by.

See you back here next time.

 

  • Kelli

    Food photography is a large part of my motivation too, Lisa! While I’ve always loved to cook- I am a relatively new photographer. Sometimes the thought of being able to take food photos gets me in the kitchen when I otherwise wouldn’t have felt like cooking a dish. I look forward to your “dark and moody” post for food.:o)

  • [email protected] Designs

    Great recipe and then there is your magnificent photography….looking forward to reading about the dark and moody photography!

  • jodi

    This pudding looks wunnnderful! I LOVE bread pudding – one of my all-time favorite comfort foods. I will be trying your adapted recipe! And the photo is beautiful! Great job, in my photographically uneducated opinion, even though my son-in-law is a photographer, but nothing has rubbed off on me, yet 🙂 I love the way you caught the crackling in the wood table, and the blurry hazy background which accentuates the clean lines up front. Also, you kept it real, whether intentionally or not, with the little bit of drip on the ramekin. great positioning of the spoons on another piece of awesome wood – love it all!

  • Marisa Franca @ All Our Way

    Well, I cook because we need to eat and I would make more desserts but then we’d end up eating them. Our children and grandchildren want us to move closer. And I also want to improve my photography. Well, the challenge is that it is late at night by the time we’re back home and the lighting is terrible!! We aren’t at home and where we’re staying makes me think of a dark cave. Your photos are fantastic!! That is what I notice first — then what you’ve made 🙂

  • Thimbleanna

    Yum Lisa! Your photos are always beautiful — no matter which subject you choose. I can’t wait to see your next post on moody photography!

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