a wonderful and distinctive method of serving corn!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch bread pudding |
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
- 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.
- 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.
- 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.
- 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
| Calories | 362 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 245 mg |
| Sugars | 42 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’m in the minority, but we didn’t like this recipe. We love bread pudding, and I normally use a different recipe, but I had evaporated milk leftover, so gave this one a try. I can’t really put my finger on what it was, except that the apples seemed out of place. And the rum sauce was more like rum glop.
This was an awesome product. I tweaked it bit by adding bourbon.
VERY GOOD TASTING – WILL MAKE OFTEN
really good
YUM!!! I used gala apples for this one and I altered, by a smidge, the rum/vanilla combo for the glaze. I lessened the rum a little and bumped up the vanilla a little for an actual vanilla sauce. I made believers out of previous non-bread pudding believers with this recipe. Raves and more raves. Thank you so much for this recipe, it’s a keeper!!!
Absolutely Delicious.. Made it last week, and am making this again Tomorrow! Thank You so very much !!!!
It was great just like the recipe says. The topping is not too sweet at all. I wold like to try it with Pears though.
Used condensed milk instead of evaporated (moving too quickly) and got OUTSTANDING reviews. If you don’t care about making healthy bread pudding (an oxymoron to begin with), I suggest trying it that way. 🙂
I was told this is the best bread pudding ever!I used cinnamon raisin challah bread and used almost a whole loaf.I poured the rum sauce on the individual servings knowing we couldn’t eat the entire casserole. When I reheated the left over the next day I drizzled a little heavy cream to moisten it again. Delicious!!!
Overall I enjoyed this recipe. For me personally, I wouldn’t have used all the sauce. It was just a tad too sweet. Otherwise it was good!
Love it!
So easy, I had no idea bread pudding was so easy.
We have edited this recipe and added 1/2 cup milk and the vanilla missing from the Vanilla Sauce. (!) We apologize for the omission.
The recipe doesn’t say dark rum, but after trying regular clear rum I must say that I think you should definitely use dark.
DELISH! I was looking for a recipe to use up a stale sourdough baguette, and added to this some previously store-bought cinnamon rolls we didn’t care much for that had been stowed in the freezer, instead of the sliced bread. Used a pear and Zante currants on hand instead of apple and raisins, and as another review suggested, upped the amount of rum to about 1/4 cup (probably could have used more, actually, if you like that rummy flavor). Soy milk instead of regular, and didn’t have cornstarch, glaze worked out fine. I subbed turbinado (raw) sugar for the white sugar. There is definitely a LOT of sugar overall in this recipe (think it could be cut back if desired). Overall, a wonderful recipe and oh-so-good!
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 by Glamadana, and she turned out to be correct. I used a whole loaf of bread and a can of evaporated milk to which I added a 1/2 cup of milk to make 2 cups total. And I also used the 3 eggs and 7 TBS butter she suggested. Unfortunately I forgot to double the sauce recipe, but will do so the next time. This could not have been any better. My husband just loves this bread pudding. It is definitely a keeper. The flavor and the texture is perfect, and the rum sauce is delightful and light. I will probably use it on some other things. If I changed anything I might add a tiny bit more rum to the main recipe, but it is not really important. The recipe works as is. Thanks Chicagocook22 for sharing this one.
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 always leftover prunes and raisins. I didn’t want to waste them so I started searching for a recipe I could incorporate them into and came across this one. It was delicious. When it came time to sauteing the apples, I tossed the prunes and raisins in and cooked slightly. The final touch was that wonderful rum sauce. OH MY GOODNESS is that ever good. -though my husband happened to be walking by when I was finishing it up and he tasted it and said “It needs more Rum!” as he tipped the bottle and poured about a 1/4 cup in. It was very rummy and very delicious. Such a great recipe. I will definitely make this one again.
I used leftover Italian bread and coconut rum in the pudding. I did not taste the rum and did not use the rum sauce, instead topped with whipped cream. The pudding was sweet and delicious. I would make it again with a little less sugar then try it with the rum sauce.
I omitted the sauce and used Rum flavoring and it was SO moist and delicious. A hit for the whole family. Will make this again and again and again!
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 vanilla to the sauce, and that helped. We enjoyed this dessert.
The rum sauce recipe is AMAZING!!! I used another bread pudding recipe with it, but I think I will try this recipe next time.