Rum raisin bread pudding with warm rum sauce

    1 hour 20 min

    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!

    25 people made this

    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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    Reviews in English (27)


    First, AR needs to change the title of this recipe because the submitter gives a you a rum sauce not a vanilla sauce to go with this bread pudding and I think I would have much preferred a vanilla sauce with this recipe. The bread pudding itself however is very good. I didn't have cinnamon raisin bread, so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding. I didn't have evaporated milk so I used 1 & 1/4 cup of half and half and 3 eggs. Make sure you use stale bread so as to not get things overly soggy (I used stale hoagie rolls). I used a 9 inch sprinform pan and put a baking sheet underneath during baking. The bread pudding is delicious and has a really nice rum flavor. The rum sauce however is not that good and really not necessary. I would use a vanilla sauce over top of this or just a a bit of whipped cream.  -  18 May 2010  (Review from Allrecipes US | Canada)


    This was delicious! I made some adjustments however. I used a whole loaf of Pepperidge Farms cinnamon raisin bread. I used the whole can of evaporated milk and 1/2 cup 1% milk=2cups. I added and extra egg and extra butter - 7 TBS. I doubled the sauce recipe, OMG it is soooo good. Side note - I used a Gala apple. My guests told me it was the best they'd ever had-I thought so too! It will be a holiday tradition for our family from now on.  -  18 Dec 2010  (Review from Allrecipes US | Canada)


    Maybe its just me but the ingredient amounts just did not add up to the 9" pan. I ended up cutting two more slices of bread, an extra apple and used an extra egg. It looks and smells delish but I definitely needed those adjustments.  -  24 Dec 2009  (Review from Allrecipes US | Canada)