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Whaleback Spiced Rum Raisin Bread Pudding

Bread Pudding Recipe


8 Large Croissants (local bakeries and grocery bakeries sell them, day-old work fine)

6 Large Eggs

1 1/2 Cups Light Brown Sugar

2 3/4 Cups Whole Milk

1 Cup Heavy Whipping Cream

1 tsp. Vanilla Extract

1/4 tsp. Kosher Salt

1/2 Cup Chopped Pecans

3/4 Cup Raisins

3 Tbs. Whaleback Spiced Rum


Preheat Oven to 350 Degrees.

In a small bowl, Mix raisins and Whaleback Spiced Rum. Set aside.

Cut croissants into 1 inch squares and place on baking sheets in a single layer. Bake for 15 minutes to slightly dry out croissant cubes, then set aside to cool.

In a large bowl, mix eggs, brown sugar, milk, cream, vanilla, salt, pecans, and rum soaked raisins. Once egg mixture is thoroughly mixed, toss in croissant cubes gently, and pour into a greased 9 x 13" baking dish. Cover and place in refrigerator to sit for 2 hours.

Preheat oven again to 350 degrees and bake for 1 hour 15 minutes. (Check at 45 minutes and if the top gets too brown, cover with foil).

While Bread Pudding bakes, prepare the sauce.

Once done, cool for 20 minutes, cut in squares, and serve with Whaleback Spiced Rum sauce and whipped cream. ENJOY!



3/4 Cup Light Brown Sugar

1 Stick Butter (1/2 Cup)

1/2 Cup Heavy Whipping Cream

3 Tbs. Whaleback Spiced Rum

1/8 tsp. Salt

1/2 tsp. Ground Cinnamon


In a Medium Saucepan over medium/low heat place butter and brown sugar, and cook (stirring frequently) until brown sugar is no longer grainy. Add heavy cream and remaining ingredients (add rum off the heat, so you don't set anything on fire). Cook on low, stirring frequently, until sauce slightly thickens. And set aside. This sauce can be made up to a week ahead and warmed gently on the stove or in the microwave to serve. Drizzle generously over Bread Pudding, top with whipped cream and enjoy!


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