Apple Bread Pudding with Rum Sauce

Fans of bread pudding will enjoy this version with apple chunks, topped with a warm rum sauce.

Makes 8 servings.

Variety Tip: For best results, use Ontario Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, or Spartan apples.

Ingredients

8 cups stale bread cubes (cut 3/4 inch/1.5 cm thick) 2 L
2 cups chopped (unpeeled) Ontario apples 500 mL
1/2 cup golden raisins 125 mL
5 eggs 5
3/4 cup granulated sugar 175 mL
3 cups milk 750 mL
2 tsp vanilla 10 mL
2 tsp cinnamon 10 mL
Rum Sauce:
1 1/4 cups packed brown sugar 300 mL
4 tbsp cornstarch 60 mL
pinch salt pinch
2 cups cold water 500 mL
2 tbsp butter 30 mL
2 tbsp amber rum (or 1 tsp/5 mL rum extract) 30 mL

Directions

Before you begin: Preheat the oven to 350°F (180°C).

In large bowl, combine bread cubes, apples and raisins. In separate large bowl, whisk together eggs, sugar, milk, vanilla and cinnamon. Pour egg mixture over bread cubes, stir to combine well; let rest 5 minutes.

Pour bread pudding mixture into greased 13 x 19 inch (33 x 23 cm) baking pan. Bake in a 350°F (180°C) oven for 35 to 45 minutes or until puffed and knife inserted in center comes out clean.

Prepare Rum Sauce:

In medium saucepan, combine brown sugar, cornstarch and salt; stir in cold water. Bring to boil over medium-high heat, stirring frequently. Reduce heat; simmer for 3 minutes. Remove from heat and stir in butter and rum. Serve over warm bread pudding. 

 

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