Bread Pudding Replacement for Raisins

Rate this post

Bread pudding is a popular dessert all around the globe since it is simple, affordable, and very delicious. Although the recipe for this baked treat varies significantly from nation to country, raisins are always incorporated. Finding a replacement for raisins in bread pudding is essential if adding raisins is not an option.

Bread pudding is said to have originated in the United Kingdom, while variations exist in other nations. It’s a baked bread pudding with raisins, milk, eggs, and butter, as the name says. The end product is a luscious, warm dessert.

But, if you need a substitute for raisins in bread pudding, this article will supply you with a few possibilities.

About Raisins and Their Use in Bread Pudding

Although bread, milk, eggs, and butter are the main components in bread pudding, additional items are often added. Raisins are the most often used component in sweet bread pudding.

Bread pudding is traditionally cooked using stale bread cubes blended with eggs, raisins, cinnamon, sugar, and salt. In a pot, milk and butter are cooked together. The sauce is then poured over the bread in a casserole dish. The mixture is cooked and served warm with custard or whipped cream.

Raisins are made by drying large seedless grapes for many weeks. This juicy, crunchy dried fruit provides a sweet and chewy layer to the luscious bread pudding. Raisins are often seen in bread puddings offered in the United States and the United Kingdom nowadays.

Substitute for Raisins in Bread Pudding

Maybe you don’t like raisins, or maybe you don’t have any in your cupboard. In any case, finding a suitable substitute for raisins in bread pudding isn’t as difficult as you may imagine. In reality, there are a variety of solutions to suit every taste.

1. Sultanas (Golden Raisins)

Replacing the raisins in bread pudding with sultanas will produce a dish that is similar to the original. This is due to the fact that sultanas and raisins are both made from the same grapes. The main difference is that when manufacturing sultanas, the drying process is sped up by covering the grapes with an oil-based solution.

Sultanas are lighter in color and juicier than raisins because to the quicker drying process. They’re usually a bit sweeter as well. You may locate sultanas next to the raisins at your local grocery shop. And you may use them in equal amounts as a replacement.

2. Currants (Zante Currants)

Currents come in a variety of hues, depending on the kind of grape utilized. Nonetheless, they, like sultanas and raisins, are manufactured by drying seedless grapes. Currant grapes, on the other hand, are significantly smaller.

Currants are little, but they are packed with flavor. Currants, on the other hand, are not as sweet as raisins and might have a little harsh flavor. But, if you like a sweeter dessert, you may replace currents in equal portions or less.

3. Dried Cranberries

Cranberries are gathered from Heather plants that grow in marshes or bogs. These berries are then covered with an oily solution and dried in the same way as raisins are. They’re often used as a raisin alternative in meals like bread pudding.

Dried cranberries provide a tangy yet sweet note to the meal. But, they may be sweetened more by soaking them in a sugar and water solution overnight before use. We propose replacing the raisins with cranberries in a 1:1 ratio.

4. Dried Apricots

In bread pudding, dried apricots are a great, if lesser-known, replacement for raisins. They’re perfect since they most closely resemble the plump and chewy texture of raisins. These will, however, have an effect on the overall taste of your bread pudding.

While dried apricots at your local supermarket are likely to contain sugar, they are not as sweet as raisins. But, the somewhat acidic flavor of chopped dried apricots complements bread pudding well. In reality, apricot jam is used in bread pudding dishes in certain regions of the globe.

5. Dried Figs

When it comes to altering your bread pudding recipe, fig may not be the first item that comes to mind. Yet, figs, like raisins, are quite adaptable and may be used in both savory and sweet cuisines. You may substitute figs for raisins in a weight-for-weight ratio of 1:1.

The sweetness of dried figs is more strong than that of fresh figs. Figs have a honey-like flavor when compared to raisins. They’re also a little chewier than raisins. The only drawback is that figs include microscopic seeds that give the pudding a little bite.


It’s not hard to make a great bread pudding without raisins. In truth, finding a good substitute is simple if you know where to search. Any of the aforementioned substitutes for raisins in bread pudding will impress guests and family alike.


Why is my bread pudding so watery?

Check to see whether your bread pudding is baking long enough. If you don’t bake it for the full time, the mixture may not have set and be runny.

Why is my bread pudding soggy in the middle?

What’s the deal with my soggy bread pudding? Your bread pudding may turn out mushy if it is not thoroughly cooked or if the bread is not sufficiently stale. Bake it until it is no longer wet and soggy, then toast your bread well before using it.

How does Gordon Ramsay make bread pudding?

Pudding with Bread and Butter
50g softened butter, plus additional for frying.
2-3 tbsp apricot jam.
6 pains au chocolat, cut into 1cm thick pieces.
1-2 tbsp ground cinnamon.
4 tbsp demerara sugar.
35 g golden raisins.
Whole milk (500ml).
Double cream, 120ml.
More to come…

What can I use instead of suet in bread pudding?

You may also use vegetable shortening, which has a similar melting point to butter: the taste and texture of the pudding will be comparable, but not identical. You may also use lard (rendered and clarified hog fat), which has a consistency similar to vegetable shortening.

Can you leave bread pudding out overnight?

Is it okay to leave bread pudding out overnight? Do not leave your bread pudding out at room temperature for more than 2 hours after baking. You should consume it within four days.

Why does my bread pudding fall after bringing out of the oven?

The only thing that offers support is the eggs; steam from the milk causes the puddings to rise; chilling causes the steam to condense, and the pudding falls.

How do you know when bread pudding is done?

Bake uncovered for 50 to 60 minutes, or until a food thermometer reads 160 °F in the middle of the mixture. A metal knife put towards the middle of the pudding comes out clean at this temperature. Serve hot or cold. If desired, top with vanilla yogurt.

Can you overbeat pudding?

The key approach to thicken pudding without adding extra thickeners is to be mindful of how much you are mixing it up. If you mix it too quickly, it will become too watery. If you mix it too little, the components will not blend properly.

Why does my bread pudding taste like eggs?

You’re adding too much liquid, most likely milk, to the mix. Just scramble your eggs in a bowl with 2 tablespoons of cold water. That’s all.

What is poor mans pudding made of?

Pouding chomeur, which originated in Quebec during the Great Depression, is good old-fashioned comfort food. Because of its low cost and easy availability of ingredients, it was popular among the impoverished chômeurs (unemployed). Flour, brown sugar, baking powder, milk, and eggs are the main ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *