Rum Raisin Bread Pudding with Warm Vanilla Sauce

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan with 1 tablespoon of butter. (Prep time: 5 minutes)

Recipe View 10 mins Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the sliced apple, raisins, 1 tablespoon of rum, and a pinch of cinnamon. Cook until the apples are softened but still hold their shape, about 8-10 minutes. Toss the cooked apple mixture with the bread cubes in a large bowl, then spoon the mixture into the prepared cake pan. (Cook time: 10 minutes)

Recipe View 5 mins In a small saucepan over medium heat, combine the brown sugar, granulated sugar, 3/4 cup of milk, evaporated milk, 1 tablespoon of cinnamon, and 1/4 cup of butter. Cook, stirring constantly, until the butter is completely melted and the sugar is dissolved, about 5 minutes. (Cook time: 5 minutes)

Recipe View 3 mins In a separate small bowl, whisk together the eggs and 1/2 teaspoon of vanilla extract until light and frothy. Gradually pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent them from scrambling. (Prep time: 3 minutes)

Recipe View 2 mins Pour the custard mixture evenly over the bread cubes and apples in the cake pan. Gently press down on the bread to ensure it is submerged in the custard. (Prep time: 2 minutes)

Recipe View 55 mins Cover the cake pan tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking until the pudding is puffed and golden brown, about 10-15 additional minutes. A toothpick inserted into the center should come out mostly clean. (Bake time: 55 minutes)

Recipe View 2 mins While the pudding is baking, prepare the rum sauce. In a small bowl, whisk together the 3 tablespoons of milk and cornstarch until smooth. (Prep time: 2 minutes)

Recipe View 8 mins Melt 1 tablespoon of butter in a small saucepan over medium heat. Stir in 1 tablespoon of rum, 1/2 cup of milk, and 1/4 cup of granulated sugar. Bring the mixture to a gentle boil, then slowly add the cornstarch mixture, stirring constantly until the sauce thickens to your desired consistency. Remove from heat and stir in 1 tablespoon of vanilla extract. (Cook time: 8 minutes)

Recipe View 5 mins Once the bread pudding is done, remove it from the oven and let it rest for a few minutes. Pour the warm rum sauce evenly over the warm pudding. Let the pudding rest for 5 minutes before serving to allow the sauce to further thicken and create a beautiful glaze. Serve warm and enjoy! (Rest time: 5 minutes)