Star Anise Rum Raisin Bread Pudding
Once we get up it's the quickest and easiest thing to mix up and slip this pudding into the the oven for a midmorning scrummy and most comforting sweet treat. This Star Anise Rum Raisin Bread Pudding is golden crispy on the top, soft and creamy on the inside, dotted with plump rummy raisins, and touched with just a hint of sweet and licoricey star anise. So yummilicious...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cups raisins
- 3 tbsp rum
- 2 cups milk
- 2 1/2 tbsp butter
- 1 tsp vanilla extract
- 1/3 cups sugar, 75g
- pinch salt
- 2 star anise
- 1/2 loaf bread, or around 5-6 slices
- 2 eggs
- 2 tbsp powdered sugar
- 1 tbsp all purpose flour
- 2 tbsp butter, melted
- 1 1/4 cup milk
- 1/2 cup sugar
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1 egg
- 1 tsp vanilla extract
Instructions
- 1
Soak the raisins: Add the raisins and rum to a small bowl, making sure that the rum just covers the raisins. Cover and leave to soak overnight or at least 3 hours til plump. Sieve raisins from rum, reserving the rum to add to the custard mix.
- 2
Make the custard: Add the milk, butter, vanilla extract, sugar, salt and star anise to a small pot. Heat over low heat for a few minutes, stirring occasionally, until the butter and sugar are melted. Add the reserved rum. Let the custard cool down.
- 3
Slice the bread: Use a bread knife to slice the bread into approximately 1 1/2 inch squares.
- 4
Add egg to custard mix: Remove the star anise. Whisk the egg and then add to the cooled custard mixture. Note that the custard just needs to be cooled enough to not cook the eggs.
- 5
Preheat oven: Preheat the oven to 350°F (176°C).
- 6
Assemble and bake: Grease a 9 by 9 inch baking pan with butter. Add the bread and raisins evenly throughout. Pour the custard mix over the pan, making sure to soak all the bread. Use the back of a spoon to press down on any missed parts of the bread. Slide into the oven to bake for 30-35 mins or until the custard is set but still wobbly and top of the pudding is a golden brown.
- 7
Make the sauce: While the pudding is baking make the sauce. In a small pot melt the butter over a low heat. Once the butter is melted add in the flour while whisking constantly. Add milk, sugar, cinnamon, salt and egg into the pot. Whisk constantly until the sauce is smooth. Continue cooking, stirring occasionally, until thickened enough to coat the back of a spoon, about 10 mins. Remove from heat and stir in the vanilla extract.
- 8
Garnish and serve: Sift the powdered sugar over the bread pudding. Slice into serving size pieces. Place pudding servings onto plates and drizzle over with warm vanilla sauce before serving hot and delicious. Enjoy!
- 9
Storage: Store covered in the fridge up to 4 days. To eat reheat in the oven at 350°F(176°C) for 10 mins or until warmed through.