Apple Rum Raisin Bread Pudding

It’s taken Michael and me almost ten years of marriage (and lots of gentle hinting) to figure out Valentine’s Day. He finally understands that half-wilted roses from the grocery store – no doubt purchased on his way home from work – are not the key to my affection. And I finally realized that he appreciates a homemade dinner, dessert, anything way more than a gift that eventually shows up on our credit card bill. That’s my guy and that’s where this insanely good bread pudding comes in.

I know, I know – it’s not chocolate but it’s perfect for Valentine’s Day…there’s something so romantic and cozy about bread pudding.

This one’s got a vanilla and cinnamon scented custard, tart baked apples and rum-soaked raisins. It’s the ultimate comfort food and couldn’t be easier to make. You simply give the raisins a quick soak in rum, cut up an apple and challah, whisk a custard, toss it all together and forget about it in the oven for an hour.

It’s the kind of dessert you pile into a bowl piping hot and top with melting vanilla ice cream…then cozy up on the sofa, watch a good movie and savor every bite.

No fancy gifts or grand romantic gestures…just a homemade dessert for him and hopefully (hint hint) some pretty yellow tulips for me. Happy Valentine’s Day.

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Apple Rum Raisin Bread Pudding
Inspired by Bon Appétit
Printable Recipe

Serves 6-8

Ingredients

⅔ cup raisins
2 tablespoons dark or spiced rum
2 cups whole milk
4 large eggs
1 cup sugar
3 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla
4 cups packed Challah or Brioche pieces (cut loaf into slices, remove crusts, then cut into cubes…you’ll need one loaf but you won’t use all of it)
1 large tart baking apple such as Granny Smith, peeled, cored, cut into ⅛-inch slices and cut in half (see photo below)

For Serving
Vanilla Ice Cream

Directions

1. Preheat oven to 350 degrees and spray 11×7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.

2. Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.

3. Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.

4. Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.

*Minus the ice cream, this bread pudding makes a fabulous breakfast.

How to Cut Apples