Apple Rum Raisin Bread Pudding
This post may contain affiliate links. Read my full disclosure policy.
Settle in for a comforting treat with my apple rum raisin bread pudding, featuring tart apples, rum-soaked raisins, and a vanilla-cinnamon custard baked into soft challah—just right for a chilly autumn night.
This twist on classic bread pudding is the ultimate cozy dessert for a chilly autumn 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.
If you’re a fan of the apple and raisin combo, you may also enjoy either this Amish-style baked oatmeal or morning glory baked oatmeal — both are a comforting and filling way to start your day, or my apple strudel which is perfect with a cup of coffee or tea.
Table of Contents
“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
- Raisins: Infuse the pudding with bursts of sweetness and chewy texture.
- Rum: Imparts a warm and complex layer of flavor to the pudding. Either dark or spiced rum works nicely.
- Eggs: Bind the pudding together, providing structure and richness.
- Whole Milk: Creates a creamy base for the pudding, ensuring a moist and tender texture.
- Sugar: Sweetens the pudding, balancing the flavors and enhancing its overall richness.
- Butter: Adds richness and moisture to the pudding, contributing to its indulgent texture.
- Cinnamon: Provides a warm and aromatic element that complements the sweetness of the pudding.
- Vanilla: Enhances the overall flavor profile of the pudding with its sweet notes.
- Challah or Brioche Cubes: Serve as the base of the pudding, soaking up the custard mixture and providing a soft and fluffy texture.
- Apple: Adds a fruity and slightly tangy flavor to the pudding. I recommend a large tart baking apple (such as Granny Smith).
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 2-quart 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.
Whisk until evenly combined.
Add the challah cubes, sliced apples and raisins/rum mixture.
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.
Frequently Asked Questions
Sure! The bread pudding can be assembled and refrigerated overnight. It can go straight from the fridge to the oven when you’re ready to serve it. (Because it will be cold, it may take an extra minute or two in the oven.)
Yep, it’s perfectly fine to freeze bread pudding for up to 3 months. After baking it and completely cooling, double-wrap the bread pudding securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.
Enriched breads like challah and brioche are the best breads to use for bread pudding, but if you have a loaf of French or Italian bread, they’ll work too. Just avoid using sourdough because its tangy flavor doesn’t go well with the sweet custard. The bread can be fresh or slightly stale; actually day-old bread is perfect for this dessert, as it will more readily soak up the custard mixture.
You May Also Like
Apple Rum Raisin Bread Pudding
Settle in for a comforting treat with my apple rum raisin bread pudding, featuring tart apples, rum-soaked raisins, and a vanilla-cinnamon custard baked into soft challah—just right for a chilly autumn night.
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 slices and then cut in half
Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 2-quart 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.
- Note: The nutritional information does not include the ice cream
- Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated for a few hours and up to overnight. It can also 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.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 354
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 56 g
- Sugar: 39 g
- Fiber: 2 g
- Protein: 8 g
- Sodium: 253 mg
- Cholesterol: 126 mg
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!)