Recipe by CHICAGOCOOKS22
"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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apple, peeled and thinly sliced
cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
lowfat evaporated milk
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.
The recipe doesn't say dark rum, but after trying regular clear rum I must say that I think you should definitely use dark.
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.
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.
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!
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.
Great! I used French bread instead of raisin bread and it a thinly sliced pear instead of an apple. It turned out fantastic.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rum Raisin Bread Pudding with Warm Vanilla Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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