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Rum Raisin Bread Pudding

Last week I spent some time testing recipes for our first leg of the Cast Iron Journey this year. This one was definitely a winner. With soft bread, first buttered with a mixture of cinnamon-sugar butter, layered into the pot, covered with a coconut milk custard and drizzled with rum soaked raisins. This is definitely one that will be enjoyed again by our family.

I found this delicious recipe from Jan Braai. Every year on September 24, many celebrate National Braai Day, uniting together over the fire. I love anything that brings people from diverse backgrounds together in a common interest, so you know I’ll share some posts about this one later in the year. His delicious recipe can be found here on his website and he gives step by step instructions about how to make this Rum Raisin pudding over a fire. I have some directions below for making it in the oven when you don’t have a fire to use.

Oven Method

Buttering my bread with the cinnamon-sugar butter mixture

I used my Dutch Oven to make this delicious dessert in our oven following the directions for the Potjie recipe. To bake, I set my oven to 350 F and baked the pudding in the middle of my oven with the lid on top for 45 minutes until the custard was set and everything was baked through. Then I removed the lid and broiled on low for about 5 minutes watching that it didn’t burn. (Every oven’s broiler is different and mine is electric so be careful here.)

Rum Raisin goodness!

Until then, keep cooking in Cast Iron! <3 Kate

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  1. […] Rum Raisin Bread Pudding — Around The Spinney […]

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