Recipe courtesy of Robert Irvine
Total:
1 hr 20 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 8 slices brioche bread or cinnamon bread
  • 4 tablespoons butter, melted
  • 1/2 cup golden raisins
  • 1/4 cup white chocolate chips
  • 1/2 cup raspberries
  • 4 eggs, beaten
  • 1 cup whole milk
  • 1 cup condensed milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 4 teaspoons 151 "proof" rum
  • Vanilla ice cream

Directions

Preheat the oven to 350 degrees F.

Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.

In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.

Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

IDEAS YOU'LL LOVE

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Strawberry Pudding

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV