Rum raisin bread pudding with warm rum sauce

    Rum raisin bread pudding with warm rum sauce


    22 people made this

    About this recipe: This easy recipe combines my favourite things in this world -- bread pudding, apples, raisins, vanilla and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

    Serves: 8 

    • Bread pudding
    • 1 tablespoon butter
    • 1 apple, peeled and thinly sliced
    • 40g raisins
    • 1 tablespoon rum
    • 1 pinch ground cinnamon
    • 8 slices cinnamon raisin bread, crusts removed, cut into 1cm cubes
    • 100g dark brown soft sugar
    • 4 tablespoons caster sugar
    • 180ml skimmed milk
    • 250ml light evaporated milk
    • 1 tablespoon ground cinnamon
    • 50g butter
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • Rum sauce
    • 3 tablespoons skimmed milk
    • 5 teaspoons cornflour
    • 1 tablespoon butter
    • 1 tablespoon rum
    • 4 tablespoons caster sugar

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Preheat an oven to 180 C / Gas 4. Grease a 23cm cake tin.
    2. Melt 1 tablespoon of butter in a small frying pan over medium heat. Stir in the apple, raisins, 1 tablespoon rum and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared tin.
    3. Combine brown sugar, caster sugar, 180ml skimmed milk, evaporated milk, 1 tablespoon cinnamon and 50g butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples.
    4. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. Cover tin with aluminium foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
    5. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skimmed milk and the cornflour in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 4 tablespoons caster sugar; bring to the boil. Slowly add cornflour mixture, stirring until sauce thickens. Remove from heat.
    6. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

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