Apple Rum Raisin Bread Pudding
Tart apples, rum-soaked raisins, and a vanilla-cinnamon custard make this the ultimate bread pudding for fall.
Foto: Once Upon a ChefIngredients
- 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)
- Vanilla ice cream (for serving)
Steps
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.
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