adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rum Raisin Bread Pudding with Warm Vanilla Sauce
Rum Raisin Bread Pudding with Warm Vanilla Sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Indulgent cinnamon raisin bread pudding with decadent vanilla rum sauce.
Ingredients:
  • 1 tablespoon butter
  • 1 apple, peeled and thinly sliced
  • 0.25 cup raisins
  • 1 tablespoon rum
  • 1 pinch ground cinnamon
  • 8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
  • 0.75 cup brown sugar
  • 0.25 cup white sugar
  • 0.75 cup nonfat milk
  • 1 cup lowfat evaporated milk
  • 1 tablespoon ground cinnamon
  • 0.25 cup butter
  • 0.5 teaspoon vanilla extract
  • 3 tablespoons nonfat milk
  • 5 teaspoons cornstarch
  • 0.5 cup nonfat milk
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9-inch cake pan.
  • In a small skillet over medium heat, melt 1 tablespoon of butter until sizzling. Add in apples, raisins, 1 tablespoon of rum, and a pinch of cinnamon, and cook until apples are tender, approximately 10 minutes. Combine the cooked apples with bread cubes, then transfer the mixture to the prepared pan.
  • In a small saucepan over medium heat, melt 1/4 cup butter with brown sugar, white sugar, 3/4 cup milk, evaporated milk, and 1 tablespoon cinnamon. Cook and stir until butter is melted, approximately 5 minutes.
  • In a small bowl, vigorously whisk together eggs and 1/2 teaspoon of vanilla extract. While whisking continuously, slowly pour the hot milk mixture into the beaten eggs. Lastly, pour the custard over the bread cubes and apples.
  • Cover a pan with aluminum foil and bake in a preheated oven for 40 minutes. Uncover and bake until the pudding is puffed and lightly browned, approximately 10 more minutes.
  • While the pudding is baking, make the rum sauce. Combine 3 tablespoons of milk and cornstarch in a small bowl, whisk until smooth. In a small saucepan, melt butter over medium heat. Add 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar, bring to a boil. Slowly incorporate cornstarch mixture, stirring until sauce thickens. Take off the heat and mix in 1 tablespoon vanilla.
  • Drizzle the rum sauce over the warm pudding. Allow it to rest for 5 minutes to enhance flavors and create a luscious glaze.

Similar Recipes