Caramel Apple Bread Pudding with Rum-Soaked Raisins
Indulge in a heavenly dessert that blends the comforting taste of homemade bread pudding with the rich flavors of caramel, apples, and rum-soaked raisins. Perfect for any occasion, this versatile treat can be enjoyed warm or cold with a dollop of custard sauce, whipped cream, or even maple syrup for breakfast. This recipe promises a delightful experience with every bite, balancing a tender texture with the aromatic warmth of cinnamon.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Milk or Light Cream
2 1/2 cups (none)
Eggs
3 (beaten)
Vanilla Extract
1 teaspoon (none)
Brown Sugar
3/4 cup (divided)
Stale White Bread Cubes
8 cups (none)
Raisins
1/2 cup (soaked in rum/apple juice)
Rum or Apple Juice
1/4 cup (for soaking)
Apples, cored and chopped
2 (none)
Cinnamon
1 teaspoon (none)
Butter, melted
2 tablespoons (none)
Instructions
1
In a large mixing bowl, whisk together the milk or light cream, eggs, vanilla extract, and 1/2 cup of brown sugar until fully combined.
2
Add the cubes of stale white bread to the mixture, ensuring each piece is thoroughly soaked. Allow the mixture to sit for at least 30 minutes, stirring occasionally to ensure even absorption.
3
In a small bowl, mix the raisins with rum or apple juice. Set aside to allow the raisins to plump up and absorb the liquid.
4
In a separate bowl, blend the chopped apples, cinnamon, and the remaining 1/4 cup of brown sugar. Toss until the apples are well coated.
5
Combine the soaked bread mixture with the prepared raisin and apple mixtures, folding gently until all ingredients are evenly distributed.
6
Evenly spread the mixture into a greased 8”x8”x2” baking pan, ensuring a smooth top layer.
7
Drizzle the melted butter over the surface of the bread pudding.
8
Place the baking pan in a preheated oven at 375 degrees Fahrenheit. Bake for 40 to 50 minutes, or until the top is golden brown and the apples are tender.
9
Allow the pudding to cool slightly before serving. Enjoy it warm or cold, paired with your favorite accompaniments.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caramel Apple Bread Pudding with Rum-Soaked Raisins?
It is a comforting dessert that combines homemade bread pudding with the rich flavors of caramel, apples, and rum-soaked raisins, featuring a tender texture and aromatic cinnamon.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the primary ingredients needed?
The main ingredients are milk or light cream, eggs, vanilla extract, brown sugar, stale white bread cubes, raisins, rum or apple juice, apples, cinnamon, and melted butter.
How long should the bread soak?
The bread cubes should soak in the milk and egg mixture for at least 30 minutes, stirring occasionally for even absorption.
What is the recommended oven temperature?
The oven should be preheated to 375 degrees Fahrenheit.
How long does the bread pudding need to bake?
It should be baked for 40 to 50 minutes until the top is golden brown and the apples are tender.
Can I make this recipe without alcohol?
Yes, you can substitute the rum with apple juice for soaking the raisins.
What type of bread is best for this pudding?
The recipe calls for 8 cups of stale white bread cubes to ensure the liquid is properly absorbed.
Can this dessert be served cold?
Yes, Caramel Apple Bread Pudding can be enjoyed either warm or cold.
What are some suggested toppings?
It can be served with a dollop of custard sauce, whipped cream, or maple syrup.
How do I prepare the raisins?
Mix 1/2 cup of raisins with 1/4 cup of rum or apple juice and set aside to allow them to plump up.
How much brown sugar is used in the recipe?
A total of 3/4 cup of brown sugar is used, divided into 1/2 cup for the milk mixture and 1/4 cup for the apple mixture.
How should the apples be prepared?
You should core and chop 2 apples, then blend them with cinnamon and 1/4 cup of brown sugar.
What size baking pan is required?
An 8x8x2 inch baking pan is recommended for this recipe.
Do I need to grease the baking pan?
Yes, the mixture should be spread into a greased baking pan to prevent sticking.
Is this recipe suitable for breakfast?
Yes, it is a versatile treat that can be served for breakfast, especially when paired with maple syrup.
What is the texture of the finished pudding?
The finished pudding has a tender texture balanced with the warmth of cinnamon.
How much cinnamon is included?
The recipe calls for 1 teaspoon of cinnamon.
When do I add the butter?
Drizzle 2 tablespoons of melted butter over the surface of the bread pudding just before placing it in the oven.
Should the eggs be prepared in a specific way?
The 3 eggs should be beaten before being whisked into the milk or cream.
How do I know when the pudding is done?
The pudding is ready when the top is golden brown and the apples have reached a tender consistency.
Can I use light cream instead of milk?
Yes, the recipe allows for the use of either 2 1/2 cups of milk or light cream.
What flavor tags are associated with this dish?
Tags include bread pudding, apple dessert, rum raisins, fall dessert, comfort food, and caramel flavor.
How should the ingredients be combined?
The soaked bread mixture should be gently folded together with the raisin and apple mixtures until evenly distributed.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
Is this a good holiday dessert?
Yes, it is tagged as a holiday dessert and is perfect for any special occasion.
How many apples are needed?
The recipe uses 2 cored and chopped apples.
What is the first step of the instructions?
The first step is to whisk together the milk or light cream, eggs, vanilla extract, and 1/2 cup of brown sugar in a large bowl.
Does the recipe require a specific type of sugar?
Yes, the recipe specifically uses brown sugar to provide a rich caramel flavor.
Should the pudding cool before serving?
Yes, it is recommended to allow the pudding to cool slightly before serving.