Apple Rum Raisin Bread Pudding
With a vanilla and cinnamon scented custard, baked apples and rum-soaked raisins, this bread pudding is the ultimate comfort food.
- 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
- Preheat oven to 350°F and spray an 11x7-inch (or equivalent 2-quart) baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.
- Freezer-Friendly Instructions: The bread pudding can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.