This recipe was inspired by a simple Apple-Raisin bread pudding published in Bon Appetit years ago. I made my version more decadent by soaking the raisins in rum, adding more flavor to the custard and using challah instead of white bread. Tart baked apples and boozy raisins give this bread pudding great flavor and texture. It's comfort food, best right out of the oven and topped with vanilla ice cream. —Jennifer Segal
unsalted butter, melted and slightly cooled
packed Challah or Brioche pieces, cut into 3/4-inch cubes (you'll need one loaf but you won't use all of it)
large tart baking apple such as Granny Smith, peeled, cored, and cut into 1/8-inch slices and cut in half
Preheat oven to 350 degrees and spray 11x7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.
Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.
Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs, including The Huffington Post, WJLA's Good Morning Washington, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.