Apple Rum Raisin Bread Pudding

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With a vanilla and cinnamon scented custard, baked apples and rum-soaked raisins, this bread pudding is the ultimate comfort food.

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. 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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Apple Rum Raisin Bread Pudding

With a vanilla and cinnamon scented custard, baked apples and rum-soaked raisins, this bread pudding is the ultimate comfort food.

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


  • 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 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


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