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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When finished do we store in the refrigerator or on the counter?
Hi Scott, I’d keep it in the fridge and reheat to serve.
Would it be too much to make a caramel sauce to go over this and top with ice cream?
Hi Joyce, This is pretty sweet as is, so you don’t need it, but I think you could get away with it. 🙂 If you’re serving this to a crowd, I’d suggest topping each serving with ice cream and then letting people drizzle the caramel sauce on top if they choose to. Hope that helps!
I’m a big fan of bread pudding and this was the BEST I’ve ever had! I used Honeycrisp apple, a combination of raisins and sultanas, and 2.5 tbsp of dark rum. A huge hit at brunch with friends!
I’ve made this pudding twice now it’s absolutely delicious everyone loves it and it’s so simple to make.
Can I use 2% milk?
You can, but it won’t be nearly as rich :).
Absolutely amazing…hubby loved it. Have to hide the leftovers from him.
Hi… What size baking dish are you using?
Hi Debby, you’ll need an 11×7-inch glass (or equivalent 2-quart) baking dish. Hope you enjoy!
I thank you (and my husband will, too!)
Enjoy it??? Oh, yeah. My hub and I love bread pudding and I’ve tried many different recipes, but THIS one? The absolute best ever! Also, I’d never tasted challah bread and boy have I been missing out. Delicious. Thank you!
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…
Yep that’s fine, Erin. Hope you like it!
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!
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
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 🙂