Apple Rum Raisin Bread Pudding

Name: Apple Rum Raisin Bread Pudding
Ingredients: 2/3 cup Raisins; 2 tablespoons 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 pieces, cut into 3/4-inch cubes (you'll need one loaf but you won't use all of it); 1 large tart baking apple such as Granny Smith, peeled, cored, and cut into 1/8-inch slices and cut in half; Vanilla Ice Cream for Serving

12 ingredients

4 steps

Ingredients

2/3 cup Raisins
2 tablespoons 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 pieces, cut into 3/4-inch cubes (you'll need one loaf but you won't use all of it)
1 large tart baking apple such as Granny Smith, peeled, cored, and cut into 1/8-inch slices and cut in half
Vanilla Ice Cream for Serving

Directions

1

Preheat oven to 350 degrees and spray 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.