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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Comments
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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!
Can you use Kings Hawaiin Rolls … and decrease the sugar?
Thanks this looks wonderful
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!
I just made it with the Hawaiian Sweet Round loaf and it was absolutely perfect! I cut off most of the crust, let it soak for about 13 hours, and it was delicious. Wonderful recipe.
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!
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.
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 :).
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!
I’m taking this for a ladies’ luncheon. Can I assemble it the night before and bake it mid-morning so it will be warm when I take it?
Denise Z.
Sure, Denise, that will work. Hope everyone enjoys!
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, I think it would fine to leave the raisins out here. Hope you enjoy!
I don’t have a microwave. Can I do the raisins and rum on the stove?
Hi Eileen, Yes, that will work just fine.
can i replace the rum with something else?
thank you
Hi Mona, Yes, you can use apple cider or apple juice.
Hi Jenn, what could I use as a rum substitute? Looks yumm, can’t wait to try it out!
Hi Mona, Apple cider would work.
Can I make this ahead of time and freeze it?
Hi Rhedia, Yes, you can. Check out this link for details on how: http://canyoufreeze.com/bread-pudding/