Rum Raisin Bread Pudding with Warm Vanilla Sauce

Name: Rum Raisin Bread Pudding with Warm Vanilla Sauce
Total time: 85
Yield: 8
Ingredients: 1 tablespoon butter; 1 apple, peeled and thinly sliced; 0.25 cup raisins; 1 tablespoon rum; 1 pinch ground cinnamon; 8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes; 0.75 cup brown sugar; 0.25 cup white sugar; 0.75 cup nonfat milk; 1 cup lowfat evaporated milk; 1 tablespoon ground cinnamon; 0.25 cup butter; 2 eggs; 0.5 teaspoon vanilla extract; 3 tablespoons nonfat milk; 5 teaspoons cornstarch; 1 tablespoon butter; 1 tablespoon rum; 0.5 cup nonfat milk; 0.25 cup white sugar; 1 tablespoon vanilla extract

Recipe by CHICAGOCOOKS22 from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

8 servings

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1 tablespoon butter
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1 apple, peeled and thinly sliced
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0.25 cup raisins
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1 tablespoon rum
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1 pinch ground cinnamon
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8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
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0.75 cup brown sugar
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0.25 cup white sugar
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0.75 cup nonfat milk
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1 cup lowfat evaporated milk
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1 tablespoon ground cinnamon

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0.25 cup butter
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2 eggs
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0.5 teaspoon vanilla extract
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3 tablespoons nonfat milk
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5 teaspoons cornstarch
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1 tablespoon butter
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1 tablespoon rum
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0.5 cup nonfat milk
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0.25 cup white sugar
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1 tablespoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in apple, raisins, 1 tablespoon rum, and a pinch of cinnamon. Cook until apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
Whisk eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
While pudding bakes, prepare rum sauce. Whisk together 3 tablespoons milk and cornstarch in a small bowl until smooth. Melt butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.