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.
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!
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!!
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.
Great! I used French bread instead of raisin bread and it a thinly sliced pear instead of an apple. It turned out fantastic.
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.
* 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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