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Rum Raisin Bread Pudding with Warm Vanilla Sauce


Ingredients

Pudding

1 tablespoon butter

1 tablespoon butter

1 apple, peeled and thinly sliced

1 apple, peeled and thinly sliced

¼ cup raisins

¼ cup raisins

1 tablespoon rum

1 tablespoon rum

1 pinch ground cinnamon

1 pinch ground cinnamon

8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes

8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes

¾ cup brown sugar

¾ cup brown sugar

¼ cup white sugar

¼ cup white sugar

¾ cup nonfat milk

¾ cup nonfat milk

1 cup lowfat evaporated milk

1 cup lowfat evaporated milk

1 tablespoon ground cinnamon

1 tablespoon ground cinnamon

¼ cup butter

¼ cup butter

2 eggs

2 eggs

½ teaspoon vanilla extract

½ teaspoon vanilla extract

Rum Sauce

3 tablespoons nonfat milk

3 tablespoons nonfat milk

5 teaspoons cornstarch

5 teaspoons cornstarch

1 tablespoon butter

1 tablespoon butter

1 tablespoon rum

1 tablespoon rum

½ cup nonfat milk

½ cup nonfat milk

¼ cup white sugar

¼ cup white sugar

1 tablespoon vanilla extract

1 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in apple, raisins, 1 tablespoon rum, and a pinch of cinnamon. Cook until apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.

Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in apple, raisins, 1 tablespoon rum, and a pinch of cinnamon. Cook until apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.

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, about 5 minutes.

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, about 5 minutes.

Whisk 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.

Whisk 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.

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.

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.

While pudding bakes, prepare rum sauce. Whisk together 3 tablespoons milk and cornstarch in a small bowl until smooth. Melt 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.

While pudding bakes, prepare rum sauce. Whisk together 3 tablespoons milk and cornstarch in a small bowl until smooth. Melt 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.

Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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