Rum Raisin Bread Pudding with Warm Vanilla Sauce

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Description

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 tablespoon butter
  • 1 apple, peeled and thinly sliced
  • ¼ cup raisins
  • 1 tablespoon rum
  • 1 pinch ground cinnamon
  • 8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup nonfat milk
  • 1 cup lowfat evaporated milk
  • 1 tablespoon ground cinnamon
  • ¼ cup butter
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 3 tablespoons nonfat milk
  • 5 teaspoons cornstarch
  • 1 tablespoon butter
  • 1 tablespoon rum
  • ½ cup nonfat milk
  • ¼ cup white sugar
  • 1 tablespoon vanilla extract

Instructions

  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
  3. raisins
  4. 1 tablespoon rum
  5. and pinch of cinnamon. Cook until the apples are soft
  6. about 10 minutes. Toss apples with bread cubes
  7. and spoon into prepared pan.
  8. Combine brown sugar
  9. white sugar
  10. 3/4 cup milk
  11. evaporated milk
  12. 1 tablespoon cinnamon
  13. and 1/4 cup butter in a small saucepan over medium heat. Cook
  14. stirring
  15. until butter is melted
  16. about 5 minutes.
  17. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly
  18. pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  19. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned
  20. about 10 additional minutes.
  21. While the pudding bakes
  22. 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
  23. 1/2 cup milk
  24. and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture
  25. stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  26. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 25 mins

Servings: 8

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