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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The best Apple Rum Raisin Bread Pudding. EXTRAORDAIRE!
Your Sweet Potato with Squash was also a hit.
Thank you very much for sharing your wonderful and easy to follow recipes.
Smells heavenly in the oven and filled the home with the scent of Christmas. I switched out the sugar for maple syrup, used almond egg nog instead of milk as I am lactose intolerant. I am also celiac so made with a loaf of gluten-free cinnamon raisin bread. Also, added mixed spice to pump up the flavour and fresh grated orange rind.
Yummm
I was eyeing this recipe to get rid of some baguette taking up space in the freezer, but — lo and behold — a batch of French braided brioche arrived in our grocery this weekend so I couldn’t resist going with that instead!
I am not a baker but this turned out wonderfully, and so easy to put together.
I did find it a tad too sweet but I realized it was the raisins I got, more than the pudding itself. So if you got extra-sweet raisins, consider adding a bit less.
This was my very first time making bread pudding. I think the hardest part of this dish was finding the bread in my area. 🙂
This dessert is such a comfort food. The warmth of the apples and raisins in this creamy goodness is beyond amazing. The dark rum does really add an extra layer of flavor. I could have eaten this whole pan myself. We served with Haagen Dazs vanilla bean ice-cream. So delicious.
This is a fabulous bread pudding! My husband loves to bake and he makes this on a regular basis for breakfast, afternoon tea, or dessert. We have shared it with many family members and friends and everyone loves it. Best of all, my elderly mother was not eating much in the morning as her health is declining. Now she has this for breakfast every morning. Thank you!
Hi Jenn! I am serving many of your recipes on Christmas day (onion-braised brisket, mashed potatoes, brussel sprouts gratin). I wanted a special dessert, so I chose your bread pudding. I’ve never made it before, but I know it will be delicious, since it’s your recipe! Question:
Does the bread need to be stale? Should I leave it out for a period of time? I plan to prepare the dish on Christmas eve and serve it after Christmas lunch on Christmas day. You have mentioned to others that it would be ok to do that.
Thank you! Merry Christmas to you and your family!
I’m flattered that so many of my recipes are making an appearance on your Christmas dinner table! No, the bread doesn’t need to be stale for this. Hope you enjoy and happy holidays! 🙂
Good comfort dessert recipe on a cold day. Cut back on sugar and used less than half a cup. Next time will try using just a quarter cup.
Love all your recipes that I’ve tried. Looking forward to making the bread pudding. Is it necessary to remove the crusts?
Glad you like them! No, you can keep the crust on if you prefer. Hope you enjoy!
Can I use white rum instead?
Sure, Lulu, that should work. Enjoy!
regarding the bread, can I use any bread just as long as its not fresh bread? example: baguette, French bread, etc
Love your recipes, thank you
I like it best with challah or brioche, but yes, any bread should work. (And so glad you like the recipes!)