Maple Rum Bread Pudding

By Lena A – Toronto, ON
Maple Rum Bread Pudding
  • Prep Time: 15
  • Total Time: 195

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About this Recipe

The prep work couldn’t be more simple, and the warm, gooey, comforting afternoon treat is just what you need to give into pleasure. This rustic recipe is assembled in minutes and the slow cooker does all the work. You can omit the rum if you wish, but please, don’t omit the maple syrup. Sweet goodness drizzled over warm bread pudding? Yes, you need this in your life.


12 slices Dempster's ZERO Bread
1/2 cup golden or sultana raisins
1/2 cup rum
2 cups homogenized milk
4 eggs
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
butter flavoured non-stick cooking spray


Soak raisins in rum for approximately 30 minutes. Drain and set aside. Spray slow cooker with butter flavoured cooking spray.

Lightly toast Dempster’s ZERO bread. Tear into 1-inch pieces and add to slow cooker. Sprinkle raisins on top.

Whisk milk, eggs, butter, brown sugar, maple syrup, vanilla extract, cinnamon and nutmeg together in a bowl; pour over bread and raisins. Toss lightly to evenly coat.

Cook on low until a knife inserted near the center comes out clean, about 3 hours. Serve warm, and drizzle with additional maple syrup (or a scoop of vanilla ice cream) if desired. Serves 6.

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