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Apple Rum Raisin Bread Pudding

5 stars based on 7 votes

Apple raisin bread pudding 12

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.

Apple raisin bread pudding 15

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.

Apple raisin bread pudding 17

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.

Apple raisin bread pudding 1a

Apple raisin bread pudding 3a

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.

Apple Rum Raisin Bread Pudding

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.

Reviews & Comments

  • Absolutely amazing…hubby loved it. Have to hide the leftovers from him.

    - Pauline on October 14, 2017 Reply
  • Hi… What size baking dish are you using?

    - Debby on October 13, 2017 Reply
    • Hi Debby, you’ll need an 11×7-inch glass (or equivalent 2-quart) baking dish. Hope you enjoy!

      - Jenn on October 13, 2017 Reply
      • I thank you (and my husband will, too!)

        - Debby on October 13, 2017 Reply
  • Hey Jenn, can I make this ahead of time and just let it sit longer before baking? I was hoping to let it sit overnight but didn’t want it to get weird texture-wise…

    - Erin on May 5, 2017 Reply
    • Yep that’s fine, Erin. Hope you like it!

      - Jenn on May 6, 2017 Reply
  • 5 stars

    I’ve made this recipe about 4 times now and each time, it has been a big hit! The only modification I made was to reduce the sugar a bit from 1 cup to 3/4 cups. Also, I make a separate butter rum sauce to pour on top of each serving when I plate it. The butter rum sauce really adds that extra kick to make this an unforgettable bread pudding!

    - Alicia Brown on April 15, 2017 Reply
  • 5 stars

    I made this for guests and it was wonderful. I made a few tweaks to the recipe. First I lightly toasted the challah. I doubled the rum in the recipe and used honey crisp apples since they soften a little better than Granny Smith. Finally I baked for 40 min in individual ramekins which I set in a pan with a little water. Looks wonderful with a scoop of ice cream on top. It was a big hit

    - Nanako on March 6, 2017 Reply
  • 5 stars

    Made this for a dinner party over the weekend, and it was a big hit! I soaked the raisins earlier in the day, so they were super plump and rum yummy! My love grew up in England, and he gave it two thumbs up! And the house smelled lovey while this was baking 🙂

    - Sindy Zelezen on February 14, 2017 Reply
  • 5 stars

    I have made this pudding on several different occasions. It is delicious! It has become one of my husband’s favorite desserts. I didn’t make any changes – it is already perfect!

    - Chris on December 1, 2016 Reply
  • Can you use Kings Hawaiin Rolls … and decrease the sugar?
    Thanks this looks wonderful

    - Alli on June 21, 2016 Reply
    • Hi Alli, I’ve never tried it that way, but I think it should work. I’d love to know how it turns out if you prepare it with these!

      - Jenn on June 22, 2016 Reply
  • 5 stars

    I have made this dessert for the past 2 years to rave reviews from everyone! I’ve decreased the sugar to half and it makes no difference to how delicious it turns out. I’ve experimented with all types of fruit combinations; blueberry, apple, peach, rhubarb, raspberry…..all are delicious and add sugar to this dessert. I’ve also baked this, let it cool, then frozen it and warmed it up to serve. Absolutely delicious! A great item to bring to the cottage frozen and then serve for breakfast with maple syrup and fresh whipped cream! You won’t be disappointed, very easy to make and everyone will be impressed. Make sure to mash the bread down in the milk with a potato masher, this really creates that “custard” texture when the bread is thoroughly soaked. Enjoy!

    - Katrine on May 12, 2016 Reply
  • 5 stars

    Making this for Easter for 9 people. Can I use an 9×12 inch glass baking dish? Should I make two?

    P.S. This is husband’s very favorite dessert.

    - Jana on March 14, 2016 Reply
    • Hi Jana, I think you can stick to one batch. You may need to decrease the cooking time just a tiny bit as it will not be quite as thick in the larger baking dish. I’d start checking it at about 50 minutes. Glad to hear it’s your husbands fave :).

      - Jenn on March 14, 2016 Reply
  • Excellent….as per usual. I used 1/3 cup sugar and raisin panettone bread I was given for Xmas and absently threw in the freezer. Someone else gave me a loaf full of candied peel. Not sure why I inspired bread-presents this year as I rarely eat it! Anyway, think it might work here too….Thx!

    - JML on February 8, 2016 Reply
  • I really don’t like raisins in baked dishes–could I leave them out entirely, or would the lack of the rum flavor change it too much?

    - Julie on January 22, 2016 Reply
    • Julie, I think it would fine to leave the raisins out here. Hope you enjoy!

      - Jenn on January 22, 2016 Reply
  • I don’t have a microwave. Can I do the raisins and rum on the stove?

    - Eileen on November 23, 2015 Reply
    • Hi Eileen, Yes, that will work just fine.

      - Jenn on November 23, 2015 Reply
  • can i replace the rum with something else?
    thank you

    - mona naamani on March 1, 2015 Reply
    • Hi Mona, Yes, you can use apple cider or apple juice.

      - Jenn on March 1, 2015 Reply
  • 5 stars

    Hi Jenn, what could I use as a rum substitute? Looks yumm, can’t wait to try it out!

    - Mona on February 11, 2015 Reply
    • Hi Mona, Apple cider would work.

      - Jenn on February 12, 2015 Reply
  • Can I make this ahead of time and freeze it?

    - rhedla on February 11, 2015 Reply
  • Hi Jen,
    Do you think I can use raisin challah insted of plain Challah for this recipe? Your recipes are awesome and very easy to follow. Love it.
    Thank you!

    - Sank on October 6, 2014 Reply
    • Hi Sank, Absolutely, I think raisin challah will work well.

      - Jenn on October 6, 2014 Reply
  • 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”

    - Yvonne (Bread Fun) on March 21, 2014 Reply
  • 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…

    - jen on February 20, 2014 Reply
    • 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.

      - Jenn on February 20, 2014 Reply
  • 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.

    - Belinda on February 23, 2013 Reply
  • I sometimes sprinkle the top with more granulated sugar to create a crunchy topping. yummmmm

    - Holly on October 2, 2012 Reply
  • 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!

    - NonaLidia on July 19, 2012 Reply
  • This looks incredible. I can’t wait to try it!

    - Brecken on March 8, 2012 Reply
  • Made this with some light rum. A-mazing is the word.

    - Elena V on March 5, 2012 Reply
  • didn’t wait for Valentine’s day. My honey rocks!Used Amaretto instead. Turned out fantastico!

    - Hugo on January 6, 2011 Reply
  • 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!

    - Erica on February 28, 2010 Reply

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