Rum Raisin Bread Pudding
This Rum Raisin Bread Pudding features raisins. rum, grated apples, cinnamon and nutmeg.
servings
Ingredients
- 10 oz raisins (2 cups)
- 2 large apples (peeled and coarsely grated)
- 6 oz dark rum (¾ cup)
- 1 tablespoon vanilla extract
- 10 oz granulated sugar (1 ¼ cups, divided)
- 16 oz bread cubes (12 cups)
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 32 oz whole milk (1 quart)
- 8 large eggs
- Sugar for topping
Instructions
- Toss together 10 oz raisins, 2 large apples (grated), 6 oz dark rum and 1 tablespoon vanilla extract. Set aside for at least 30 minutes to allow the raisins to plump.
- Generously butter a 13"x9" baking pan. Sprinkle a 1/4 cup of the granulated sugar into the buttered baking pan and shake the pan to coat the butter with the sugar
- Toss 16 oz bread cubes, 1 tablespoon ground cinnamon and ½ teaspoon ground nutmeg in a large mixing bowl.
- Toss the raisin mixture into the bread cubes, making sure the fruit is evenly distributed. Transfer the bread mixture to the prepared pan.
- In a large bowl or liquid measuring cup, whisk together 32 oz whole milk, 8 large eggs and the remaining cup of sugar . Pour the custard evenly over the bread cubes. Allow the bread cubes to sit for 15 minutes to absorb the custard.
- While the bread soaks, preheat the oven to 350 °F.
- Sprinkle a 1/4 cup of Demerrara or granulated sugar evenly over the surface of the bread. Bake until the custard is set in the middle, about 30 minutes.
- If you'd like the top to be extra brown and crunchy, run under the broiler when it's finished baking. Serve warm.
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Equipment
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Notes
The recipe can be halved and baked in an 8" or 9" square pan.
You can use any type of yeast bread.
The left over pudding can be refrigerated for several days or frozen for up to 3 months.
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