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Apple-Rum Cinnamon Bread Pudding

Add some spice to your Thankgiving table with this apple-rum cinnamon bread pudding.

1 hr 20 mins
8 Serving(s)
Apple-Rum Cinnamon Bread Pudding


  • 8 slices cinnamon-raisin bread, cut into 1/2 pieces
  • 3 Schnucks large eggs
  • 1 3/4 cups Schnucks whipping cream
  • 1/2 cup Schnucks granulated sugar
  • 2 tbsp. dark rum
  • 1/2 tsp. Schnucks ground cinnamon
  • 1/4 tsp. Schnucks ground nutmeg
  • 1 pinch salt
  • 1 Schnucks nonstick cooking spray
  • 1 large Fuji or Gala apple, cored and cut into 1/2 pieces
  • 1/2 cup walnuts, chopped


  1. Set oven to 350°F. Place bread in single layer on large rimmed baking pan; bake in oven while oven preheats 8 to 10 minutes or until lightly browned, stirring once halfway through baking
  2. In large bowl, with whisk, stir eggs, cream, sugar, rum, cinnamon, nutmeg and salt. Add bread to egg mixture and stir with rubber spatula to submerge bread in liquid; let stand 20 minutes, stirring occasionally.
  3. Place eight (4 to 5 ounce) oven-safe ramekins on same rimmed baking pan; spray ramekins with nonstick cooking spray.
  4. Add apple and walnuts to bread mixture; toss to combine. Evenly divide bread mixture into prepared ramekins, pressing to make sure bread is covered in as much liquid as possible.
  5. Bake bread puddings loosely covered with aluminum foil 15 minutes. Remove foil; bake 25 to 30 minutes longer or until centers are set, tops are lightly browned and bread puddings puff. Let stand 5 minutes before serving.

Nutrition Facts

401 Calories Per ServingFat: 26gSaturated Fat: 13gCholesterol: 141mgSodium: 193mgCarbohydrates: 33gFiber: 1gSugars: 19gProtein: 7g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe