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Rum Raisin Bread Pudding with Warm Vanilla Sauce

Rum Raisin Bread Pudding with Warm Vanilla Sauce

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
CHICAGOCOOKS22

CHICAGOCOOKS22

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an 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 skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples.
  4. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. 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.
  5. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat.
  6. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
35

Jillian

5/18/2010

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 vanilla sauce with this recipe. The bread pudding itself however is very good. I didn't have cinnamon raisin bread, so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding. I didn't have evaporated milk so I used 1 & 1/4 cup of half and half and 3 eggs. Make sure you use stale bread so as to not get things overly soggy (I used stale hoagie rolls). I used a 9 inch sprinform pan and put a baking sheet underneath during baking. The bread pudding is delicious and has a really nice rum flavor. The rum sauce however is not that good and really not necessary. I would use a vanilla sauce over top of this or just a a bit of whipped cream.

Glamadana
21

Glamadana

12/20/2010

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 and extra egg and extra butter - 7 TBS. I doubled the sauce recipe, OMG it is soooo good. Side note - I used a Gala apple. My guests told me it was the best they'd ever had-I thought so too! It will be a holiday tradition for our family from now on.

oneofeach
16

oneofeach

12/24/2009

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 but I definitely needed those adjustments.

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