Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Rum Raisin Bread Pudding with Warm Vanilla Sauce 4.6 (31) 27 Reviews 4 Photos This easy bread pudding and vanilla sauce recipe combines my favorite things in the 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! Submitted by CHICAGOCOOKS22 Updated on February 26, 2023 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 1 hr 5 mins Additional Time: 5 mins Total Time: 1 hr 25 mins Servings: 8 Yield: 1 9-inch bread pudding Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Pudding 1 tablespoon butter 1 apple, peeled and thinly sliced ¼ cup raisins 1 tablespoon rum 1 pinch ground cinnamon 8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes ¾ cup brown sugar ¼ cup white sugar ¾ cup nonfat milk 1 cup lowfat evaporated milk 1 tablespoon ground cinnamon ¼ cup butter 2 eggs ½ teaspoon vanilla extract Rum Sauce 3 tablespoons nonfat milk 5 teaspoons cornstarch 1 tablespoon butter 1 tablespoon rum ½ cup nonfat milk ¼ cup white sugar 1 tablespoon vanilla extract Directions 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. I Made It Print 80 home cooks made it! Nutrition Facts (per serving) 362 Calories 12g Fat 54g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 362 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 32% Cholesterol 76mg 25% Sodium 245mg 11% Total Carbohydrate 54g 20% Dietary Fiber 2g 8% Total Sugars 42g Protein 9g 17% Vitamin C 1mg 1% Calcium 174mg 13% Iron 2mg 13% Potassium 277mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.