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Bread Pudding with Rum Sauce

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.

Oxmoor House MAY 2008

  • Yield: 12 servings
  • Cook time: 50 Minutes
  • Prep time: 15 Minutes

Ingredients

  • 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
  • Rum Sauce

Preparation

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.

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Bread Pudding with Rum Sauce Recipe

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