Apple Rum Raisin Bread Pudding
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A comforting bread pudding for fall.
This twist on classic bread pudding is the ultimate cozy dessert for a chilly autumn night. Made with challah bread, a vanilla and cinnamon-scented custard, tart apples, and plump rum-soaked raisins, it’s the perfect balance of sweet, boozy, and tart. Serve it warm from the oven with a scoop of vanilla ice cream on top for a comforting and satisfying treat.
What You’ll Need To Make Apple Rum Raisin Bread Pudding
Step-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.
In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, cinnamon, salt, and vanilla.
Whisk until evenly combined.
Add the challah cubes, sliced apples and raisins/rum mixture.
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.
Bake 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.
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
- ¼ 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
- 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.
- 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.
- Bake until the top is golden and puffy and the center is set, 55 to 60 minutes. Serve warm with vanilla ice cream.
- Note: The nutritional information does not include the ice cream
- 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.
Nutrition Information
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- Per serving (8 servings)
- Calories: 354
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 56 g
- Sugar: 39 g
- Fiber: 2 g
- Protein: 8 g
- Sodium: 253 mg
- Cholesterol: 126 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi!! Is there a substitution you would recommend in place of the rum? Is it okay to leave out the raisins? Thanks so much!
Hi Samantha, If you’d prefer something without the rum and the raisins, I’d suggest this recipe. And if you’d like to add apple to it, I’d suggest 1, diced. Hope you enjoy if you make it!
It’s that time of the year
could I use egg nog
Sure, Carol. I think that’d be delicious!
Hi, Jenn!
Do you think this would work with heavy whipping cream instead of milk? Or 1 cup milk and 1 cup whipping cream?
Yes either way 🙂
Hi Jen
What is “packed” challah? I cubed raisin bread but did not squish it down when measuring 4 cups, is that ok?
Thanks !
Hi Tan, I’d squish it down a little so that you have enough of the bread portion.
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!)
Hi Patrick, that would be perfectly fine to do. I hope you enjoy it!