Can bread pudding be made ahead?

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.)

Can I freeze bread pudding?

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.

Can I use a different bread in bread pudding?

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.

Apple Rum Raisin Bread Pudding

Dish of apple rum raising bread pudding.

Apple Rum Raisin Bread Pudding

By Jenn Segal, inspired by Bon Appétit

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.

Servings: 6-8

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 25 Minutes

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

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