The perfect iteration of the perfect dessert! At last! Perfect Raisin Bread Pudding is tender and has just the right amount of sweetness, transforming humble (yet golden and buttery) bread into a treat just wonderful with ice cream! But in that bread pudding hides even more joy; rum-soaked jammy raisins and juicy apples! Perfect Raisin Bread Pudding makes your day perfect, simple as that!
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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 2-quart baking dish with nonstick cooking spray.
Step 3 –In a shallow, microwave-safe bowl, add the raisins and the rum.
Step 4 –Microwave the raisin mixture on high for 30 seconds.
Step 5 –Allow the raisins to sit in the warm rum while preparing the rest of the bread pudding.
Step 6 –In a large bowl, add the eggs and whisk.
Step 7 –Add the milk, the sugar, the melted butter, the cinnamon, the salt, and the vanilla and whisk until evenly combined.
Step 8 –Add the challah bread cubes, the apples, and the rum-raisin mixture and stir to combine.
Step 9 –Pour the bread pudding mixture into the prepared baking dish, making sure the apples and the raisins are evenly distributed.
Step 10 –Let the bread pudding stand for 1 hour or optionally refrigerate overnight.
Step 11 –Bake until the top is golden and puffy and the center is set, about 55 minutes-1 hour.
Step 12 –Serve warm with the vanilla ice cream.
