Wednesday, April 23, 2014

Apple Rum Raisin Bread Pudding

I love bread pudding only of late.  It is easy to prepare and it is delicious top with vanilla ice cream.  Great dessert for the family.  I have no worries if I have left over homemade bread.  I can always make these delectable pudding.  If  I want to add raisins/cranberries to the pudding, I will always soak the raisins or cranberries with rum first .  It smells good...every time I bake this, the whole house will be filled with the cinnamon scent mmmm I love bread pudding simply for three reasons ...1.  because it is easy to prepare and it doesn't need much washing up and not greasy and 2. it is delectable and great to serve this to the young and old and 3.  my leftover homemade bread will be fully utilized :)

I like using Granny Smith apples simply because it gives the pudding the tangy-ness it needed.  A slight tangy flavor to this sweet dessert  and I can chomp down the whole bowl without batting an eyelid :)  Evey bite of the rum infused raisins together with the vanilla ice cream is sheer happiness for me...heehee I am an alcoholic in inverted comas :p   I need to replenish another bottle of rum soon !  

love every bite of these delectable pudding

Apple Rum Raisin Bread Pudding 


  • 1/3 cup raisins
  • 2 tablespoons dark or spiced rum
  • 1 cup whole milk plus 1 tbsp of cream
  • 2 large eggs
  • 1/3 cup sugar 
  • 1 1/2 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 cups packed challah or brioche cubes, from one loaf with crust removed 
  • 1 large Granny Smith apple - cubed

* Vanilla ice cream can be serve with this apple pudding


  1. Preheat oven to 350°F and spray an 11x7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.

* you may like this bread pudding I made two years ago

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