A Cozy, Forgotten Bowl
My story starts with a forgotten bowl. I had some old challah. It was going a bit stale. I also had a handful of raisins looking lonely.
I couldn’t waste them. So I tossed them together. I added some cream and eggs. The whole kitchen smelled like sweet comfort. That’s how the best things are often born. They come from using what you have.
Why This Slow Cooker Magic Matters
This recipe matters because it is gentle. The slow cooker does all the work. You just mix things in a bowl. Then you can walk away.
It fills your home with a warm, spiced smell for hours. That smell is part of the gift. It tells everyone that something good is coming. It makes a house feel like a home. Don’t you just love that feeling?
The Happy Little Soak
Here’s a fun step. You warm the rum and raisins together. The raisins get plump and happy. They soak up all that rich flavor.
Then you let the bread sit in the custard. Press it down gently with your hands. Let it drink it all in. This wait is important. It makes every bite soft and rich. What’s your favorite part of baking? Is it mixing, or is it the waiting?
A Spoonful of History
Bread pudding is a grandma of recipes. It’s very old. It was made all over the world. Cooks never wanted to waste a single crust.
They would mix old bread with milk or eggs. Then they baked it into something new. This matters. It reminds us that good food doesn’t need to be fancy. It just needs to be made with care. Fun fact: Some of the earliest bread puddings were called “poor man’s pudding.” But I think they taste rich and royal!
Your Turn in the Kitchen
Now, you try. Let your slow cooker hum away. Use challah or any soft bread you have. The raisins are like little sweet surprises in every bite.
When you lift the lid, you’ll see a golden top. Doesn’t that smell amazing? Let it cool just a bit. Then scoop it into bowls. It’s perfect on a chilly afternoon. Tell me, what does your kitchen smell like when you’re making something special?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Raisins | ⅔ cup | |
| Dark Rum | ¼ cup | |
| Heavy Cream | 2 ½ cups | |
| Whole Milk | 2 ½ cups | |
| Large Egg Yolks | 9 | |
| Packed Brown Sugar | ¾ cup plus 2 tbsp | 5¼ ounces / 149 grams for the ¾ cup |
| Vanilla Extract | 1 tablespoon | |
| Salt | ¾ teaspoon | |
| Challah | 1 pound (12 cups) | 454 grams, cut into 1-inch pieces, staled overnight |
Spiced Rum Raisin Holiday Bread Pudding
Hello, my dear! Come sit at the counter. I’m making my special holiday bread pudding. It fills the whole house with a sweet, cozy smell. I always use challah bread, just like my mother did. It makes the pudding so soft and rich. The rum plumps the raisins up nicely. It reminds me of snowy afternoons with my grandchildren. Doesn’t that smell amazing already?
Instructions
Step 1: First, line your slow cooker with foil. Spray it lightly with oil. Now, warm your raisins and rum in a small bowl. Just microwave them for about 45 seconds. Let them sit and get friendly. The raisins will drink up that lovely rum. (A foil collar keeps the edges from burning.)
Step 2: In a big bowl, whisk the cream, milk, and egg yolks. Add the brown sugar, vanilla, and salt. Whisk until the sugar disappears. Then, stir in your challah bread and the raisin mixture. Let it all sit for ten minutes. Press down on the bread now and then. This lets the custard soak in deep.
Step 3: Pour everything into your slow cooker. Spread it out evenly. Sprinkle the last two tablespoons of sugar on top. This makes a delightful sugary crust. Put the lid on and cook it on low. It will need 3 to 4 hours. How do you know it’s done? The center should be set, not jiggly. Share below!
Step 4: Turn the cooker off when it’s done. Let the pudding cool inside, still covered, for 30 minutes. This helps it settle. Then, carefully remove the foil collar. Scoop it out while it’s warm. I still laugh at how quickly my family finds the spoons.
Creative Twists
Apple Spice: Add a cup of diced apples with the raisins. Sprinkle with cinnamon.
Chocolate Chip Joy: Stir in a handful of dark chocolate chips before cooking.
Orange Zest Brightness: Add the zest of one orange to the custard mix.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this pudding warm in a little bowl. A dollop of whipped cream on top is perfect. A sprinkle of nutmeg makes it look so festive. For a drink, a small glass of sherry pairs beautifully. For the kids, I love warm apple cider with a cinnamon stick. It just feels like a hug. Which would you choose tonight?
Keeping Your Pudding Perfect
This bread pudding keeps well. Let it cool completely first. Then cover it tightly. It will be happy in your fridge for three days.
You can freeze it for a month, too. Wrap slices in plastic wrap. Then tuck them into a freezer bag. I once froze a whole batch for my grandson’s surprise visit.
Reheating is simple. Warm slices in the microwave for a minute. The oven works too, at 300 degrees. This matters because good food should never be wasted.
You can double the recipe for a crowd. Just use a bigger slow cooker. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your pudding too wet? The bread may not have been stale enough. I remember when I used fresh bread. It was like a soup! Stale bread soaks up the custard better.
Is the bottom getting too dark? Your slow cooker might run hot. Try putting a tea towel under the lid. This catches steam and lowers the heat.
Are the raisins too strong? You can skip the rum. Just plump the raisins in hot water instead. Fixing small problems builds your cooking confidence. It also makes the flavor just right for you. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free bread that is sturdy and stale it first.
Q: Can I make it ahead? A: Absolutely. Assemble it in the morning. Then just turn on the slow cooker.
Q: What if I don’t have challah? A: Brioche or a plain white loaf works wonderfully. *Fun fact: Challah is great because its rich egg dough soaks up custard like a dream.*
Q: Can I make a smaller batch? A: You can halve everything. Use a smaller slow cooker. It will cook a bit faster.
Q: Any optional tips? A: A dollop of whipped cream on top is lovely. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings warmth to your table. The smell alone will make your house feel like a holiday. Cooking is about sharing love and stories.
I would love to hear about your kitchen adventures. Tell me how it turned out for you. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
