Apple Bread
Pudding with Rum Sauce Fans of bread pudding
will enjoy this version with apple chunks, topped with
a warm rum sauce.
Apple Bread Pudding with Rum Sauce
8 cups
stale
bread cubes (cut ¾ inch/1.5 cm thick)
2
L
2 cups
chopped
(unpeeled) Ontario apples (such
as Cortland, Crispin, Golden Delicious, Idared,
Jonagold, Northern Spy, Spartan)
500
mL
½
cup
golden
raisins
125
mL
5
eggs
5
¾
cup
granulated
sugar
175
mL
3 cups
milk
750
mL
2 tsp
vanilla
10
mL
2 tsp
cinnamon
10
mL
Rum
Sauce:
1 ¼
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
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.
