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Apple Rum Raisin Bread Pudding

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A comforting bread pudding for fall.

Made with challah, a vanilla and cinnamon-scented custard, apples, and rum-soaked raisins, this bread pudding is the ultimate fall comfort food. Serve it warm from the oven with vanilla ice cream.

What You’ll Need To Make Apple Rum Raisin Bread Pudding

apple rum raisin bread pudding ingredientsStep-by-Step Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 2-quart baking dish with nonstick cooking spray. Place the raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let the raisins soak in the rum while you prepare the other ingredients.

raisins soaking in rumIn a large bowl, whisk the eggs. Add the milk, sugar, melted butter, cinnamon, salt, and vanilla.

milk, sugar, butter, bourbon, vanilla and salt added to beaten eggs

Whisk until evenly combined.

custard mixture for bread pudding

Add the challah cubes, sliced apples and raisins/rum mixture.

adding bread, raisins, and applesStir to combine.

bread pudding mixturePour the mixture into the prepared baking dish, making sure the apples and raisins are evenly distributed. Let stand for at least 1 hour or refrigerate overnight.

apple rum raisin bread pudding ready to bakeBake until the top is golden and puffy and the center is set, 55 to 60 minutes. Serve warm with vanilla ice cream.

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Apple Rum Raisin Bread Pudding

A comforting bread pudding for fall.

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 25 Minutes

Ingredients

  • ⅔ cup raisins
  • 2 tablespoons dark or spiced rum
  • 4 large eggs
  • 2 cups whole milk
  • 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 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 ⅛-inch slices and then cut in half
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 2-quart baking dish with nonstick cooking spray.
  2. Place the raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let the raisins soak in the rum while you prepare the other ingredients.
  3. In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, cinnamon, salt, and vanilla and whisk until evenly combined. Add the challah cubes, sliced apples and raisins/rum mixture and stir to combine. Pour the mixture into the prepared baking dish, making sure the apples and raisins are evenly distributed. Let stand for at least 1 hour or refrigerate overnight.
  4. Bake until the top is golden and puffy and the center is set, 55 to 60 minutes. Serve warm with vanilla ice cream.
  5. Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated for a few hours and up to overnight. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.

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Comments

  • It’s that time of the year
    could I use egg nog

    • — Carol J Winkelman on November 20, 2022
    • Reply
    • Sure, Carol. I think that’d be delicious!

      • — Jenn on November 20, 2022
      • Reply
  • Hi, Jenn!
    Do you think this would work with heavy whipping cream instead of milk? Or 1 cup milk and 1 cup whipping cream?

    • — Renée on July 21, 2022
    • Reply
    • Yes either way 🙂

      • — Jenn on July 21, 2022
      • Reply
  • Hi Jen
    What is “packed” challah? I cubed raisin bread but did not squish it down when measuring 4 cups, is that ok?
    Thanks !

    • — Tan on July 10, 2022
    • Reply
    • Hi Tan, I’d squish it down a little so that you have enough of the bread portion.

      • — Jenn on July 11, 2022
      • Reply
  • Hi Jen,
    May I ask if this recipe can be made ahead of time?
    For example, in the morning (or even the night before), I prepare everything and leave it in the fridge. Then only pop it in the oven just when dinner service starts? Something similar to your breakfast cheddar-sausage bread pudding recipe? Thank you!! (big fan!)

    • — Patrick on May 12, 2022
    • Reply
    • Hi Patrick, that would be perfectly fine to do. I hope you enjoy it!

      • — Jenn on May 13, 2022
      • Reply

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