Quick Recipe Version (TL;DR)
Quick Ingredients
- 7 cups (about 12 oz/340 g) day-old brioche or challah, cut into 1-inch cubes
- 1 cup (150 g) raisins
- 1/2 cup (120 ml) dark rum, plus 2 tbsp divided
- 1 3/4 cups (420 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 5 large eggs, separated
- 2/3 cup (135 g) granulated sugar, plus 2 tbsp (24 g) divided (1 tbsp for whites, 1 tbsp to sugar the dish)
- 2 tsp vanilla bean paste or extract
- 1 tsp orange zest; 1/2 tsp kosher salt; 1/4 tsp ground cinnamon; pinch nutmeg
- 2 tbsp (28 g) unsalted butter, melted, plus extra for greasing
- 2 tbsp turbinado sugar (optional topping); powdered sugar for dusting (optional)
- Optional, Vanilla-Rum Cream: 3/4 cup heavy cream, 1/2 cup milk, 3 egg yolks, 3 tbsp sugar, 1 tsp vanilla, 1 tbsp dark rum, pinch salt
- Optional: 1/4 tsp cream of tartar for egg whites
Do This
- 1. Soak raisins in warmed rum 20 minutes; reserve 2 tbsp rum and drain raisins.
- 2. Preheat oven to 350°F/180°C. Butter and sugar a 2-qt baking dish or 8 (6-oz) ramekins. Set in a roasting pan; boil a kettle for the water bath.
- 3. Whisk 5 yolks with 2/3 cup sugar. Heat milk + cream to steaming; temper into yolks. Stir in vanilla, salt, spices, orange zest, and 1 tbsp reserved rum.
- 4. Toss bread with melted butter; combine with custard and raisins; rest 10 minutes.
- 5. Whip 5 egg whites (and cream of tartar if using) to medium peaks, adding 1 tbsp sugar; fold into soaked bread.
- 6. Fill dish(es), sprinkle turbinado sugar. Pour hot water into pan halfway up sides; bake 22–26 min (ramekins) or 35–40 min (2-qt dish). Make vanilla-rum cream; serve immediately.
Why You’ll Love This Recipe
- Light-as-air soufflé lift with the cozy flavor of classic bread pudding.
- Rum-soaked raisins perfume every bite without overpowering.
- Foolproof water-bath method keeps the center silky, never dry.
- Includes a quick vanilla-rum cream that feels restaurant-fancy.
Grocery List
- Produce: 1 orange (for zest)
- Dairy: Whole milk, heavy cream, unsalted butter, 8 large eggs
- Pantry: Brioche or challah, raisins, dark rum, granulated sugar, turbinado sugar (optional), vanilla bean paste/extract, ground cinnamon, nutmeg, kosher salt, powdered sugar (optional), cream of tartar (optional)
Full Ingredients
Soufflé Bread Pudding
- 7 cups (about 12 oz/340 g) day-old brioche or challah, cut into 1-inch cubes
- 1 cup (150 g) raisins
- 1/2 cup (120 ml) dark rum, plus 2 tbsp reserved
- 1 3/4 cups (420 ml) whole milk
- 3/4 cup (180 ml) heavy cream
- 5 large eggs, separated
- 2/3 cup (135 g) granulated sugar (for the custard)
- 1 tbsp (12 g) granulated sugar (to stabilize the whites)
- 1 tbsp (12 g) granulated sugar (to sugar the prepared dish)
- 2 tsp vanilla bean paste or pure vanilla extract
- 1 tsp finely grated orange zest
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- Pinch freshly grated nutmeg
- 2 tbsp (28 g) unsalted butter, melted, plus extra for greasing
- 2 tbsp turbinado sugar, for sprinkling (optional)
- Powdered sugar, for dusting (optional)
- Optional: 1/4 tsp cream of tartar (helps whites whip)
Vanilla-Rum Cream (Sauce)
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 3 large egg yolks
- 3 tbsp (36 g) granulated sugar
- 1 tsp vanilla bean paste or extract
- 1 tbsp dark rum
- Pinch kosher salt
Step-by-Step Instructions
Step 1: Plump the raisins in rum
Combine raisins and 1/2 cup dark rum in a small saucepan. Warm over low heat just until steaming, then remove from heat. Let sit 20 minutes to plump. Drain, reserving 2 tbsp rum for later.
Step 2: Prep the oven, dish, and water bath
Preheat the oven to 350°F (180°C). Generously butter a 2-quart (2 L) baking dish or 8 (6-oz) ramekins. Sprinkle 1 tbsp granulated sugar inside and rotate to coat, tapping out any excess—this helps the mixture climb as it bakes. Set the dish(es) inside a deep roasting pan. Put a kettle of water on to boil for the water bath.
Step 3: Make the custard base
In a medium bowl, whisk the 5 egg yolks with 2/3 cup sugar until pale and slightly thick. In a saucepan, heat the milk and cream over medium heat until steaming (do not boil). Slowly whisk the hot dairy into the yolk mixture to temper. Whisk in vanilla, salt, cinnamon, nutmeg, orange zest, and 1 tbsp of the reserved rum.
Step 4: Soak the bread and add raisins
Toss the bread cubes with the melted butter in a large bowl. Pour the warm custard over the bread and fold to coat. Stir in the drained raisins. Let the mixture stand 10 minutes, folding once or twice so the custard absorbs evenly.
Step 5: Whip and fold the egg whites
In a clean bowl, beat the 5 egg whites (with cream of tartar if using) to soft peaks. Gradually add 1 tbsp sugar and continue beating to medium peaks—glossy and billowy with tips that gently hold. Using a wide spatula, fold one-third of the whites into the bread mixture to lighten, then fold in the remaining whites in two additions, keeping as much air as possible while dispersing the whites and breaking up large pockets of bread.
Step 6: Fill, water-bath, and bake
Spoon the airy mixture into the prepared dish or divide among ramekins, filling nearly to the top. Sprinkle with turbinado sugar if using. Slide the roasting pan onto the oven rack, then pour in hot water to reach halfway up the sides of the dish(es). Bake until puffed, golden, and just set in the center: 22–26 minutes for ramekins, 35–40 minutes for a 2-quart dish. The center should wobble slightly when nudged. Avoid opening the oven for the first 20 minutes to protect the rise.
Step 7: Make the vanilla-rum cream
While the pudding bakes, whisk 3 yolks with 3 tbsp sugar in a bowl. Heat the cream and milk in a small saucepan until steaming. Slowly whisk the hot dairy into the yolks, then return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 175–180°F (80–82°C), 3–5 minutes. Remove from heat; stir in vanilla, pinch of salt, and the remaining 1 tbsp reserved rum. Strain if desired and keep warm.
Step 8: Serve immediately
The soufflé-style pudding is at its puffiest right out of the oven. Dust with powdered sugar if you like, spoon into warm bowls, and pour over the vanilla-rum cream. Expect a gentle slump after a few minutes—that’s normal and delicious.
Pro Tips
- Use day-old bread and dry it out if needed—drier bread soaks up custard and supports the rise.
- Sugar the buttered dish; the fine crystals create a grippy surface that helps the mixture climb like a classic soufflé.
- Fold the whites gently and stop as soon as they’re evenly streaked in; overmixing will deflate the lift.
- Bake in a water bath for a creamy center and even set. Add the water after the pan is on the oven rack to avoid spills.
- Don’t open the oven for the first 20 minutes—temperature shocks can collapse the structure.
Variations
- Chocolate Chunk: Fold in 3 oz (85 g) chopped dark chocolate with the raisins for melty pockets.
- No-Alcohol Version: Soak raisins in hot apple juice or black tea with a splash of vanilla; skip the rum in the custard and cream.
- Coconut-Rum Twist: Swap 1/2 cup of the milk for canned coconut milk and add 2 tbsp toasted coconut on top.
Storage & Make-Ahead
The soufflé effect is best right from the oven, but leftovers are lovely. Refrigerate cooled pudding, covered, for up to 3 days. Reheat loosely covered at 300°F (150°C) for 12–15 minutes. Make the vanilla-rum cream up to 3 days ahead; refrigerate and gently rewarm to serve. You can also soak the raisins and cube the bread a day in advance.
Nutrition (per serving)
Approximate with sauce: 565 calories; 26 g fat; 66 g carbs; 12 g protein; 1.5 g fiber; 290 mg sodium.
