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Rum Raisin Bread Pudding with Warm Vanilla Sauce Yummy


1 tablespoon butter
1 apple peeled and thinly sliced
1/3 cup raisins
1 tablespoon rum
1 pinch ground cinnamon
7 slices cinnamon raisin bread crusts removed cut into cubes
3/4 cup brown sugar
1/3 cup white sugar
3/4 cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
1/3 cup butter
3 eggs
1/3 teaspoon vanilla extract
rum sauce
4 tablespoons nonfat milk
6 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
1/3 cup nonfat milk
1/3 cup white sugar
1 tablespoon vanilla extract


preheat oven to 360 degrees F - 170 degrees C - grease a 10 - inch cake pan
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
combine brown sugar white sugar 3/4 cup milk evaporated milk 1 tablespoon cinnamon and 1/3 cup butter in a small saucepan over medium heat cook stirring until butter is melted
whisk the eggs and 1/3 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 45 minutes remove foil and bake until pudding is puffed and lightly browned about 15 additional minutes
while the pudding bakes prepare the rum sauce whisk together 4 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 1/3 cup milk and 1/3 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 6 minutes before serving the sauce will continue to thicken and form a beautiful glaze