Recipe Background
Raisin bread pudding combines rum-soaked raisins, cinnamon, and apples for a comforting, aromatic treat. Rest the mixture before baking for best texture.
Raisin bread pudding brings warmth and comfort to any table. The buttery richness of challah or brioche marries beautifully with bursts of rum-soaked raisins and tender apples, offering a warm sweetness in each bite. As the pudding bakes, the aroma of cinnamon and vanilla fills the kitchen, hinting at the cozy indulgence to come. This dish is perfect for sharing, whether it’s a family gathering or a night in with friends.
Achieving the ideal texture involves a small but vital pause before baking. Letting the assembled pudding stand allows the bread to fully absorb the custard. This ensures a luscious interior balanced by a golden, lightly crisped top.
When serving, a scoop of vanilla ice cream on the side slowly melts into the warm pudding, adding a creamy contrast. It’s a delightful indulgence that bridges generations—older adults and kids alike will find something to savor. Whether you tuck into a bowl at breakfast or dessert, this raisin bread pudding is a comforting reminder of the simple joys of home cooking.
Ingredients
- 2/3 cup raisins
- 2 tablespoons dark or spiced rum
- 4 large eggs
- 2 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter melted, slightly cooled
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 4 cups challah or brioche cubes packed, crust removed (you will not use the entire loaf)
- 1 large tart baking apple peeled and cored, cut into 1/8-inch slices, slices cut in half
- vanilla ice cream optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat a 2-quart baking dish with nonstick cooking spray.
- In a shallow, microwave-safe bowl, add the raisins and the rum.
- Microwave the raisin mixture on high for 30 seconds.
- Allow the raisins to sit in the warm rum while preparing the rest of the bread pudding.
- In a large bowl, add the eggs and whisk.
- Add the milk, the sugar, the melted butter, the cinnamon, the salt, and the vanilla and whisk until evenly combined.
- Add the challah bread cubes, the apples, and the rum-raisin mixture and stir to combine.
- Pour the bread pudding mixture into the prepared baking dish, making sure the apples and the raisins are evenly distributed.
- Let the bread pudding stand for 1 hour or optionally refrigerate overnight.
- Bake until the top is golden and puffy and the center is set, about 55 minutes-1 hour.
- Serve warm with the vanilla ice cream.
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