top of page
  • Foodie Nation

Rum & Raisin Bread Pudding with Caramel Sauce Recipe


Yield - 12 (3oz) Portions

2 Cups of Granulated Sugar 6 Large Beaten Eggs 4 Cups of Milk 2 Tsp of Vanilla Extract 1/3 Cup of Angostura 1919 Dark Rum 1 Tsp of Cinnamon Powder ½ Tsp of Nutmeg Powder 6 Dashes of ANGOSTURA® aromatic bitters ½ Cup of Raisins 5 Medium Bananas (Diced) 5 Cups of Cubed Hops Bread


  1. Preheat oven to 350 degrees fahrenheit.

  2. Lightly grease a 10x9 Inch baking dish with vegetable oil.

  3. In a large bowl, whisk together granulated sugar, eggs, milk, vanilla, rum, cinnamon, nutmeg, aromatic bitters and raisins. Then add cubed bread into custard egg mixture together with banana. Stir to combine and let sit for 1 minute to allow egg custard to absorb into the bread.

  4. Pour bread mixture into prepared pan and bake for 25 to 30 minutes, or until set.

  5. Remove from oven, cool and serve warm or room temperature.


Yield - 2 Cups

1 Cup of Sugar ¼ Cup of Water ¾ Cup of Heavy Cream 3 ½ Tbsp of Butter 12 Dashes of ANGOSTURA® orange bitters


  1. Place water and sugar in pot over medium heat until sugar dissolves, then increase heat and bring to boil without stirring. Bring sugar solution to deep amber color (about 6 – 8 minutes).

  2. Remove from heat and whisk in cream and butter.

  3. Return to medium heat and add orange bitters. Stir and cook for 1 minute. Remove from heat and let cool.

  4. Drizzle caramel sauce over bread pudding before serving.

*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.

Foodie Nation Instagram @foodienationtt ig

Join our mailing list to see our latest posts 1st!

bottom of page