Prune Bread Pudding

5 from 4 votes

This bread pudding is absolutely amazing. The prunes add a nice sweet and tart taste to the bread pudding and the buttery taste of the challah bread ensures a rich creamy bread pudding.

Prep Time40

Cook Time55

Cooling Time20

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Calories: 716kcal

Author: Cheryl Norris

Equipment

Digital Scale
3-Quart Baking Dish
Large Mixing Bowl

Ingredients

Bread Pudding

2 cups (300 grams) California prunes each cut into half
1 cup (120 grams) dried apricots each cut into half
3/4 cup dark rum
20 ounces (567 grams) challah bread 6 cups cubed into 3/4-inch chunks
5 large (250 grams) eggs 250 grams eggs
1-1/4 cup whole milk
2 cups heavy cream
3/4 cup (150 grams) light brown sugar
1/4 cup maple syrup
1/2 teaspoon freshly grated nutmeg
1-1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 teaspoons vanilla
6 tablespoons (85 grams) unsalted butter melted

Whiskey Sauce

1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) light brown sugar
1/2 cup heavy cream
2-3 tablespoons bourbon whiskey

Instructions

Bread Pudding

Chop the prunes and apricots and place them in a bowl. Pour the rum over the fruit and use a tablespoon to press the fruit into the liquid. Soak the fruit for at least 15 minutes. Every 5 minutes toss the fruit in with the rum to make sure all the fruit is soaking up some of the liquid. If you prefer to make this bread pudding without alcohol, replace the rum with apple cider.
Preheat the oven to 350 degrees F. Melt the butter and brush the bottom and sides of a 13 by 9-inch baking dish with some of the melted butter.
Cut the challah bread into 3/4-inch chunks. In a large bowl, whisk the eggs and brown sugar together. Whisk in the ground nutmeg, ground cinnamon, vanilla, and maple syrup until the ingredients are well combined.
Next whisk in the whole milk, and heavy cream. Add the cubed bread and gently push the bread down into the liquid until the bread is submerged and all of it is wet. Let it soak for 15 minutes.
Drain the prunes and apricots. Add the fruit and two tablespoons of the remaining rum to the bread mixture. Gently fold in the fruit with a large spoon until the prunes and apricots look distributed throughout the mixture. Pour into the prepared baking dish. Drizzle the melted butter over the bread pudding.
Bake the bread pudding for 45-50 minutes. The bread pudding should be golden brown, puffed up, and slightly firm in the center. The temperature in the center should be 170 degrees F. Use an instant-read thermometer to check the temperature. Remove the bread pudding from the oven and cool on a wire rack for 30 minutes. During this time the bread pudding will finish setting and will be cool.

Whiskey Sauce

Place the butter, heavy cream, and brown sugar in a small saucepan on the stove. Bring the mixture to a boil over medium-high heat and then simmer it for 3 minutes. Remove the pan from the heat and stir in the bourbon. Return the pan to the heat and simmer for 2 more minutes. Remove the pan from the heat and cool the mixture for 5 minutes. Pour half the glaze over the top of the bread pudding, and reserve the rest to serve with individual servings.

Storage

The bread pudding can remain at room temperature the day it is made. Refrigerate the bread pudding for up to a week in an airtight container or wrapped in foil. Do not store the bread pudding overnight at room temperature.

Notes

Substitutions: The dark rum in the bread pudding can be replaced with apple cider. The bourbon in the sauce can be replaced with 2 teaspoons of vanilla extract. To add the vanilla extract, remove the pan from the heat and whisk in the vanilla extract.

Challah Bread: Buy the challah bread 3-4 days before you plan to make the bread pudding. Buying the challah early will give it time to dry out a little before soaking the bread in the custard.

Nutrition