Rum Raisin Bread and Butter Pudding

Rum Raisin Bread and Butter Pudding
30 Mins
Prep time
40 Mins
Cooking time
Serves 6-8

What you need

  • ½ cup raisins
  • ¼ cup dark rum
  • 40g butter, melted
  • 6 slices bread
  • 250g PHILADELPHIA Block Cream Cheese, softened 
  • ¾ cup caster sugar
  • 1 cup milk 
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • Brown sugar, for sprinkling
  • Icing sugar, for dusting
  • Cream or ice cream, for serving

How to make it

  1. COMBINE the raisins and rum and microwave on high for 1 minute. Brush the bread on both sides with the butter and then cut each slice into 4 triangles. Arrange bread triangles in a greased 1.5 litre capacity deep baking dish. 
  2. BEAT the PHILLY and sugar using an electric mixer until smooth. Beat in the milk, eggs and vanilla. Scatter raisins over bread then pour over PHILLY mixture. Let stand for 10 minutes.
  3. SPRINKLE the pudding with brown sugar and then bake in a moderate oven 180°C for 35-40 minutes or until set. Dust with icing sugar and serve warm or at room temperature with cream or ice cream.