Outdoor Show Season 7 Episode 4

Stories

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Recipe Of the Week.

Apple Rum Raisin Bread Pudding

By Jennifer Segal, inspired by Bon Appétit

Servings: 6-8

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 25 Minutes

INGREDIENTS

  • 2/3 cup raisins
  • 2 tablespoons dark or spiced rum
  • 2 cups whole milk
  • 4 large eggs
  • 1 cup sugar
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 4 cups packed challah or brioche cubes, from one loaf with crust removed (you won’t use entire loaf)
  • 1 large tart baking apple, such as Granny Smith, peeled, cored, cut into 1/8-inch slices and then cut in half
  • Vanilla ice cream, for serving

INSTRUCTIONS

  1. Preheat oven to 350°F and spray an 11×7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Freezer-Friendly Instructions:The bread pudding can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.

 

 

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