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Apple Rum Raisin Bread Pudding

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A comforting bread pudding for fall.

Dish of apple rum raising bread pudding.

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

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.

Dish of apple rum raising bread pudding.

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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
  • 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

  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. Note: The nutritional information does not include the ice cream
  6. 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

Powered by Edamam

  • 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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Comments

  • Hi!! Is there a substitution you would recommend in place of the rum? Is it okay to leave out the raisins? Thanks so much!

    • — Samantha on January 2, 2023
    • Reply
    • 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!

      • — Jenn on January 2, 2023
      • Reply
  • 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
      • I made this recipe for Christmas and it was a success. Not too sweet. I did a half cup white sugar and half cup brown sugar. This recipe will be a staple for me.

        • — Danielle N on December 27, 2023
        • Reply

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