Apple, Rum and Raisin Bread Pudding

Total Time
1hr
Prep 20 mins
Cook 40 mins

A delicious bread pudding served warm or cold with custard sauce, whipped cream, or Rum Sauce for Bread Pudding. Also good for breakfast with maple syrup. I used Pan Release, Professional Pan Coating (Better Than Pam Spray!) to prepare the baking dish and added more raisins. From Foodland Ontario booklet.

Ingredients Nutrition

Directions

  1. In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
  2. Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
  3. In a small bowl, combine raisins and rum or apple juice. Set aside.
  4. In another bowl, toss together apples, cinnamon and remaining brown sugar.
  5. Add raisin and apple mixtures to the softened bread, mixing well.
  6. Spread evenly in a greased 8”x8”x2” baking pan.
  7. Drizzle with the melted butter.
  8. Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
  9. Serve warm or cold.
Most Helpful

Love this recipe! It turned out just right... wouldn't change a thing. It reminds me of the bread pudding my mother used to make when I was a kid. I used apple juice that I had on hand. Will try rum next time... there WILL be a next time!

Lois Ellen September 19, 2009

I made a rumless version because of the children and we have eaten it straight from the oven and it is/was glorious. I used a combo of skim milk and light cream and used up a stale fruit loaf - all in all a wonderful comfort food and easy to do.

katew April 26, 2009

Delicious. I used stale homemade raisin and whole wheat breads. I chose the rum option, and added a little extra for good measure! I enjoyed this and wished I'd have used larger apples because they were so tender and tasty. I will make this again with white bread. Very easy recipe foodtvfan. Thanks.

Kathy228 June 13, 2007