This easy recipe combines my favorite things in this 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!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pudding
Rum Sauce

Directions

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

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  • 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, 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 the 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 the pudding bakes, prepare the rum sauce. Whisk together 3 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, 1/2 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

362.4 calories; 8.5 g protein; 54.3 g carbohydrates; 75.6 mg cholesterol; 244.5 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2010
First AR needs to change the title of this recipe because the submitter gives a you a rum sauce not a vanilla sauce to go with this bread pudding and I think I would have much preferred a vanilla sauce with this recipe. The bread pudding itself however is very good. I didn't have cinnamon raisin bread so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding. I didn't have evaporated milk so I used 1 & 1/4 cup of half and half and 3 eggs. Make sure you use stale bread so as to not get things overly soggy (I used stale hoagie rolls). I used a 9 inch sprinform pan and put a baking sheet underneath during baking. The bread pudding is delicious and has a really nice rum flavor. The rum sauce however is not that good and really not necessary. I would use a vanilla sauce over top of this or just a a bit of whipped cream. Read More
(41)

Most helpful critical review

Rating: 2 stars
09/26/2014
The recipe doesn't say dark rum but after trying regular clear rum I must say that I think you should definitely use dark. Read More
(3)
30 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/18/2010
First AR needs to change the title of this recipe because the submitter gives a you a rum sauce not a vanilla sauce to go with this bread pudding and I think I would have much preferred a vanilla sauce with this recipe. The bread pudding itself however is very good. I didn't have cinnamon raisin bread so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding. I didn't have evaporated milk so I used 1 & 1/4 cup of half and half and 3 eggs. Make sure you use stale bread so as to not get things overly soggy (I used stale hoagie rolls). I used a 9 inch sprinform pan and put a baking sheet underneath during baking. The bread pudding is delicious and has a really nice rum flavor. The rum sauce however is not that good and really not necessary. I would use a vanilla sauce over top of this or just a a bit of whipped cream. Read More
(41)
Rating: 4 stars
05/18/2010
First AR needs to change the title of this recipe because the submitter gives a you a rum sauce not a vanilla sauce to go with this bread pudding and I think I would have much preferred a vanilla sauce with this recipe. The bread pudding itself however is very good. I didn't have cinnamon raisin bread so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding. I didn't have evaporated milk so I used 1 & 1/4 cup of half and half and 3 eggs. Make sure you use stale bread so as to not get things overly soggy (I used stale hoagie rolls). I used a 9 inch sprinform pan and put a baking sheet underneath during baking. The bread pudding is delicious and has a really nice rum flavor. The rum sauce however is not that good and really not necessary. I would use a vanilla sauce over top of this or just a a bit of whipped cream. Read More
(41)
Rating: 5 stars
12/20/2010
This was delicious! I made some adjustments however. I used a whole loaf of Pepperidge Farms cinnamon raisin bread. I used the whole can of evaporated milk and 1/2 cup 1% milk=2cups. I added and extra egg and extra butter - 7 TBS. I doubled the sauce recipe, OMG it is soooo good. Side note - I used a Gala apple. My guests told me it was the best they'd ever had-I thought so too! It will be a holiday tradition for our family from now on. Read More
(39)
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Rating: 4 stars
12/24/2009
Maybe its just me but the ingredient amounts just did not add up to the 9" pan. I ended up cutting two more slices of bread an extra apple and used an extra egg. It looks and smells delish but I definitely needed those adjustments. Read More
(19)
Rating: 4 stars
02/22/2010
I always try to make a recipe as it it written before I make my own modifications. That being said the pudding was DE-LISH!! Next time I will leave off the final glaze stuff..it was just too much sweet on top of sweet. Maybe a scoop of ice cream or Cool Whip instead. Awesome! Thank you for the recipe! Read More
(16)
Rating: 5 stars
04/06/2013
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. Read More
(15)
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Rating: 5 stars
12/04/2009
MMMM!!! Just made this tonight. I doubled the rum because I just love the rummy flavor. I also did with regular bread and no raisins and I smooshed it down really well before popping in the oven. LOVE IT!! Read More
(8)
Rating: 4 stars
10/09/2011
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. Read More
(7)
Rating: 5 stars
01/05/2011
Great! I used French bread instead of raisin bread and it a thinly sliced pear instead of an apple. It turned out fantastic. Read More
(7)
Rating: 5 stars
01/01/2013
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. Read More
(6)
Rating: 2 stars
09/26/2014
The recipe doesn't say dark rum but after trying regular clear rum I must say that I think you should definitely use dark. Read More
(3)