My local coffee shop makes an absolutely fantastic bread pudding. So fantastic in fact, that one day I asked the owner if he’d be willing to share the recipe. After receiving an extremely surly, “no” in reply I decided I could make it better myself. This recipe is the result. To me it tastes like the holidays; like warm cinnamon rolls with a little bit of sweet, tart apple pie freshness. Not only is it the perfect festive dessert, it also makes for a wonderfully indulgent holiday breakfast. I love it because I can make it the day before and just re-heat it when I’m ready to serve, leaving me free to celebrate the season with my guests.
Bread Pudding Ingredients
2/3 cup golden or regular raisins
5 teaspoons dark spiced rum
3/4 teaspoon cinnamon
3 pink lady or other tart apples peeled, cored, sliced thinly and cut into 1/2 inch pieces
3/4 cup, plus 2 tablespoons granulated sugar
1 (14oz) loaf challah bread cut into 1 inch cubes
9 large egg yolks
4 teaspoons vanilla extract
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups whole milk
Topping Ingredients
2 tablespoons unsalted butter, melted
1/4 teaspoons cinnamon
2 tablespoons dark brown sugar
1 tablespoons granulated sugar
Garnish with whipped cream (optional)
Instructions
Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees F. Combine all topping ingredients except for melted butter in small bowl and set aside.
Combine raisins and dark spiced rum in small bowl. Heat in microwave on high power until hot, about 20 second. Set aside to cool, about 15 minutes.
Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes. Set aside 2 cups.
In a very large bowl, whisk together yolks, remaining 3/4 cup sugar and 3/4 teaspoon cinnamon, vanilla, and salt. Whisk in cream and milk until combined. Stir in cooled raisin mixture. Add remaining 8 cups cooled bread cubes and apples. Toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve with whipped cream.
Make ahead note
If you’re making this recipe ahead allow to cool completely, cover with tin foil and store in the refrigerator for up to 3 days. You might be able to push it a little longer, but I leave that to you!
To re-heat, heat oven to 325 degrees. Cut desired number of bread pudding servings into 3 inch squares. Transfer squares to a rimmed baking sheet. Bake until warm through, apx 10-15min. Top with optional whipped cream and serve.