Rum Raisin Bread Pudding with Warm Vanilla Sauce


This easy bread pudding and vanilla sauce recipe combines my favorite things in the 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!

close up view of Rum Raisin Bread Pudding with Warm Vanilla Sauce on top, in a white and red ramekin
Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Additional Time:
5 mins
Total Time:
1 hrs 25 mins
1 9-inch bread pudding



  • 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

Rum Sauce

  • 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


  1. Preheat the 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 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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)

362 Calories
12g Fat
54g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 362
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 76mg 25%
Sodium 245mg 11%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 8%
Total Sugars 42g
Protein 9g
Vitamin C 1mg 5%
Calcium 174mg 13%
Iron 2mg 13%
Potassium 277mg 6%

* 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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