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.
Makes 8 servings.