Apple Rum Raisin Bread Pudding
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My apple rum raisin bread pudding is pure comfort — think tart apples, rum-soaked raisins, and a cozy vanilla-cinnamon custard. It’s the kind of dessert that feels just right on a chilly night.
This twist on classic bread pudding is the ultimate cozy dessert for a chilly fall 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.
“The best bread pudding we have ever had! Dish cleaned out. Not a crumb left.”
What You’ll Need To Make Apple Rum Raisin Bread Pudding
- Challah or brioche cubes: The soft, fluffy base that soaks up all the custard.
- Apple: Adds a bright, tangy bite — I like using a big tart baking apple, such as Granny Smith.
- Raisins: Little pops of sweetness and chew in every spoonful.
- Rum: For soaking the raisins; adds a warm, complex layer of flavor (dark or spiced both work great).
- Custard (eggs, whole milk, sugar, butter, cinnamon, and vanilla): The heart of the pudding. It’s rich and creamy, just sweet enough and warmly spiced.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Soak the raisins. 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.
Step 2: Make the custard. In a large bowl, whisk the eggs to break them up. Then whisk in the milk, sugar, melted butter, cinnamon, salt, and vanilla.
Step 3: Put it all together. Add the challah cubes, sliced apples and raisins/rum mixture. Stir to combine.
Step 4: Prep to bake. Pour the mixture into the prepared baking dish, making sure the apples and raisins are evenly distributed. Let the dish stand for at least 1 hour or refrigerate it overnight.
Step 5: Bake. 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
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 (3-mm) slices and then cut in half
- for serving
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray a 2-quart (2-L) 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.
Notes
Nutrition Information
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 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!
Hi Sank, Absolutely, I think raisin challah will work well.
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”
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…
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.
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.
I sometimes sprinkle the top with more granulated sugar to create a crunchy topping. yummmmm
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!
This looks incredible. I can’t wait to try it!
Made this with some light rum. A-mazing is the word.
didn’t wait for Valentine’s day. My honey rocks!Used Amaretto instead. Turned out fantastico!
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!