Rum-infused Bread Pudding

Cozycradle Rum-infused Bread Pudding

Picture returning to your kitchen after a chilly adventure, enveloped in the cozy, warming scents of cinnamon, vanilla, and spirited Blackstrap rum from Last Straw Distillery in Vaughan. This elixir isn’t solely for cocktails; it transforms everyday bread into a luxurious delight known as bread pudding. With roots stretching back to the 11th century, it’s a dessert fit for royalty, born from resourcefulness and a refusal to waste even a crumb.

Ready for a journey where rum-infused warmth meets the gentle embrace of a slow cooker?


• 7–8 cups torn or cubed crusty white bread

• 3/4 cup dark brown sugar

• 1 tablespoon molasses

• 3 cups milk

• 4 tablespoons butter

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 2/3 cup raisins

• 1/4 cup Blackstrap rum, divided

• 4 farm fresh beaten eggs


  1. Prepare for Warmth: Tear or cube the bread into pieces, placing them in the slow cooker, ensuring the stone vessel gets a buttery coat.
  2. Create the Aromatic Symphony: Over low heat, melt the brown sugar, molasses, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons of rum in a saucepan. Stir gently until the sugar dissolves. Pour this fragrant blend over the bread in the slow cooker, letting it soak for about 30 minutes.
  3. Blend with Care: Once the bread luxuriates in the milky goodness, add the beaten eggs to the mix. Gently fold them in, ensuring every piece of bread absorbs this delightful blend without falling apart.
  4. Embrace the Slow Cook: Cover the slow cooker and set it to cook on low for 3-4 hours. You’ll sense it’s ready when the pudding sets and the bread fully embraces all that comforting warmth.
  5. Serve the warm, slow-cooked bread pudding with our recommended Snüg-Flaked Buttery Rum Caramel Sauce. Let the aromas and flavours transport you to a time when resourcefulness birthed culinary wonders, offering a cozy conclusion to any day. Enjoy the delightful history and warmth of this comforting dessert!



• 2 cups sugar

• ⅔ cup butter, cut into small cubes

• 4 tbsp water

• 1 cup whipping cream

• ¼ to ½ cup Blackstrap rum


  1. Create Your Cozy Space: Find a comforting saucepan, one that’s roomy enough to embrace the bubbling magic that’s about to unfold.
  2. Gently Unveil the Caramel: Merge the sugar and water in the saucepan over low heat. Witness the slow transformation, as it evolves into a splendid amber hue. Embrace the serenity; aim for a gentle, golden shade. Remember, a lighter tone brings more warmth than a darker, slightly bitter one.
  3. A Ballet Without Stirring: Refrain from stirring, a testament to your patience. Instead, delicately swirl the pan or tenderly brush water along the edges if sugar crystals try to join the dance.
  4. Embrace Tranquillity: Once the colour reaches its gentle zenith, introduce the butter cubes. Stir slowly and mindfully, relishing each moment. Remove the pan from the heat and pour in the velvety whipping cream, whisking gently until a seamless ballet fills the pan.
  5. Adding the Finishing Flourish: With reverence, whisk in the rum. This is the crescendo, the final brushstroke that elevates this sauce from delightful to divine. Celebrate this addition, honouring the patience that brought you here.
  6. The Art of Patience: Allow the sauce to cool gracefully. Patience rewards as it transforms into its ultimate, luxurious form. Store it in your chosen vessel, sealing in the snugly goodness.

This sauce, born from the embrace of patience and dedication, is the ultimate partner to bread pudding. Take a moment to relish the journey that led to this delightful creation. Savour every spoonful with a sense of comfort and contentment—this is Snüg-Flaking in a jar.

By Chef Chuck von Snüg

At YDH, we wouldn’t offer you the best most comforting Snüg-Flaking recipes without telling you about the best places to source the ingredients! Below you’ll find a selection of exceptional local businesses embodying comfort and sustainability.

York Durham Headwaters Go to Home Page