Apple Rum Raisin Bread Pudding

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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.

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I know what you’re thinking — it’s not chocolate. But with a vanilla and cinnamon scented custard, tart baked apples and rum-soaked raisins, it’s the ultimate comfort food and perfect for Valentine’s Day.

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It’s also easy to make. You simply give the raisins a quick soak in rum, cut up an apple and challah, whisk the custard, toss it all together and forget about it in the oven for an hour.

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

Apple Rum Raisin Bread Pudding

Print Recipe
Servings: 6-8


  • 2/3 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
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 4 cups packed challah or brioche cubes, from one loaf with crust removed (you won't use entire loaf)
  • 1 large tart baking apple, such as Granny Smith, peeled, cored, cut into 1/8-inch slices and then cut in half
  • Vanilla ice cream, for serving


  1. Preheat oven to 350°F and spray an 11x7-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.
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  • Erica

    Made this yesterday and it was a huge hit. Super easy too. I sprinkled some cinnamon on the vanilla ice cream and it was delicious. Thanks!

  • Hugo

    didn’t wait for Valentine’s day. My honey rocks!Used Amaretto instead. Turned out fantastico!

  • Elena V

    Made this with some light rum. A-mazing is the word.

  • Brecken

    This looks incredible. I can’t wait to try it!

  • NonaLidia

    Made it lots of times and a hit each time, this time, I didn’t have apples but since it was Peach time in Niagara, I put in 3 peaches and replaced the sugar with honey. mmmmmDelish! Served with Peach Ice Cream! What a hit!

  • I sometimes sprinkle the top with more granulated sugar to create a crunchy topping. yummmmm

  • Belinda

    Whipped it up tonight, very simple and delicious. One of the best bread and butter pudding recipes I’ve used. Will defiantly make again, may add a little less sugar next time other than that couldn’t fault it.

  • jen

    How far in advance do you think this could could be made– and then cooked while dinner is served –so it will be piping hot? I’ve made it before and yum, but thinking for a dinner party this weekend…

    • Jenn

      Hi Jen, You can make it the night before or in the morning and refrigerate it. Then just bake it when you’re ready to serve.

  • This is a desert you’ll never forget. Apple rum raisin bread pudding. I am going to make it this weekend and top it off with vanilla ice cream. this is for those with impeccable taste. ” Just Scrumptious”

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