Apple Rum And Raisin Bread Pudding Recipe

Ingredients for Apple Rum And Raisin Bread Pudding

• 2 cups milk
• 3 large eggs
• Vanilla Extract
• ¼ cup packed light brown sugar
• White Bread Cubes
• 1 cup raisins
• Rum
• 2 medium apples (peeled, cored, and diced)
• 1 teaspoon ground cinnamon
• 2 tablespoons melted unsalted butter

How to Make Apple Rum And Raisin Bread Pudding

1. Preheat oven to 375°F (190°C). Grease an 8x8x2 inch baking pan (using recipe #78579 for pan preparation is recommended).
2. In a large bowl, whisk together 2 cups milk, 3 large eggs, 1 teaspoon vanilla extract, and ½ cup packed light brown sugar.
3. Add 4 cups cubed stale bread (day-old bread is ideal) to the wet ingredients. Gently stir to combine, ensuring all bread cubes are moistened.
4. Let the bread mixture stand for at least 30 minutes to allow the bread to fully absorb the liquid.
5. In a medium bowl, combine 1 cup raisins and ¼ cup rum (or apple juice). Set aside.
6. In a separate bowl, toss together 2 medium apples (peeled, cored, and diced), 1 teaspoon ground cinnamon, and ¼ cup packed light brown sugar.
7. Add the raisin mixture and apple mixture to the softened bread, stirring gently to combine.
8. Pour the bread pudding mixture into the prepared baking pan, spreading evenly.
9. Drizzle 2 tablespoons melted unsalted butter over the top.
10. Bake for 40-50 minutes, or until the pudding is golden brown and the apples are tender. A toothpick inserted into the center should come out clean.
11. Let cool slightly before serving warm or cold. Serve with your favorite topping: custard sauce, whipped cream (recipe #9347 is suggested), or maple syrup.