Bread Pudding with Rum Sauce

Day-old bread is best for soaking up the liquid in this comforting dessert. The easy rum sauce makes each serving luscious.


12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 50 Minutes


4 large eggs
1 1/2 cups sugar
3 (12-oz.) cans evaporated milk
1/2 cup butter, melted
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
6 cups torn, packed French bread
1 large Granny Smith apple, peeled and chopped
1 cup chopped walnuts, toasted
1/2 cup golden raisins


Whisk eggs in a large bowl. Whisk in sugar and next 4 ingredients. Fold in bread and next 3 ingredients, stirring until bread is moistened. Pour into a 13" x 9" baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes or until set. Serve warm with Rum Sauce.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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