Rum Raisin Bread Pudding with Warm Vanilla Sauce

Rum Raisin Bread Pudding with Warm Vanilla Sauce

19
CHICAGOCOOKS22 0

"This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!"

Ingredients

1 h 30 m servings 362 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan.
  3. Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted.
  4. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  5. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  6. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  7. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.
  • profile image

Your rating

Cancel
Submit

Reviews

19
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

First, AR needs to change the title of this recipe because the submitter gives a you a rum sauce not a vanilla sauce to go with this bread pudding and I think I would have much preferred a vanil...

This was delicious! I made some adjustments however. I used a whole loaf of Pepperidge Farms cinnamon raisin bread. I used the whole can of evaporated milk and 1/2 cup 1% milk=2cups. I added ...

Maybe its just me but the ingredient amounts just did not add up to the 9" pan. I ended up cutting two more slices of bread, an extra apple and used an extra egg. It looks and smells delish bu...

I always try to make a recipe as it it written before I make my own modifications. That being said, the pudding was DE-LISH!! Next time I will leave off the final glaze stuff..it was just too mu...

I baked the pudding in three 6" individual casseroles that were about 1-1/2" high. Really like the bread pudding, but the rum sauce tasted too much like cornstarch. I added about a 1/2 tsp of ...

Great! I used French bread instead of raisin bread and it a thinly sliced pear instead of an apple. It turned out fantastic.

MMMM!!! Just made this tonight. I doubled the rum, because I just love the rummy flavor. I also did with regular bread and no raisins and I smooshed it down really well before popping in the o...

This was a great recipe. Every Christmas we make a Swedish traditional hot drink called Glogg that is made with rum and port wine and spices. It also has raisins and prunes in it, but there is a...

Just tried this recipe for my husband who absolutely loves bread pudding. He also loves raisin bread, so how could I go wrong!! My instincts told me to follow some of the adjustments suggested...