Satisfy your sweet tooth with this twist on a classic!

Apple-Rum Cinnamon Bread Pudding

Prep: 30 minutes
Bake: 35 minutes
Serves: 8

  • Our Family Nonstick cooking spray
  • 6 slices cinnamon-raisin bread, cut into 1⁄2-inch pieces (about 2 cups)
  • 3 Our Family large eggs
  • 1 3⁄4 cups Our Family heavy cream
  • 1⁄2 cup Our Family dark brown sugar
  • 1 tablespoon dark rum
  • 1⁄2 teaspoon Our Family nutmeg
  • 1 pinch Our Family salt
  • 1 large Open Acres Fuji or Open Acres Gala apple, cored and cut into 1⁄2-inch pieces
  • 1⁄2 cup Our Family chopped walnuts
  1. Set oven to 350°. Place bread in single layer on rimmed baking pan, and bake in oven while oven preheats 8 to10 minutes or until lightly browned, stirring once halfway through baking. Spray 8 (4- to 5-ounce) oven-safe ramekins with nonstick cooking spray, and place ramekins on separate rimmed baking pan. 
  2. In large bowl, whisk together eggs, cream, brown sugar, rum, nutmeg and salt. In medium bowl, toss bread with apple and walnuts. 
  3. Evenly divide bread mixture into prepared ramekins. Pour about 1⁄2 cup egg mixture over bread mixture in each ramekin. Place rimmed baking pan with ramekins in oven and carefully add enough water to baking pan to come 1⁄2-inch up sides of ramekins. 
  4. Bake bread puddings 35 minutes or until edges are lightly browned and a toothpick inserted in center comes out clean. 

Usually runs with Pumpkin-Gingersnap Trifles

Chef Tip Bread pudding may also be baked in a 1-quart casserole dish. 

Approximate nutritional values per serving: 411 Calories, 24g Fat (11g Saturated), 150mg Cholesterol, 158mg Sodium, 41g Carbohydrates, 3g Fiber, 7g Protein