I have a confession to make. I love bread pudding and I always have. It is one of my all time favorite desserts. It can be just down home simple and good, or it can be elegant and upscale, depending on how you dress it up. There are so many recipes and variations to bread pudding you would never be able to list them all. This recipe incorporates apples and a really easy and delicious butter rum sauce.
Bread pudding is very easy to make, and I have never met a kid yet that did not love it.
Now I did this in an 8×8 baking pan, but you can expand this recipe to fit your need. This recipe will serve about 6 people.
The Texas Chef's Apple Bread Pudding
- 1 Granny Smith apple peeled, cored and diced
- 4 eggs
- 1 cup milk
- 2 tbsp cream
- 3 tbsp brown sugar
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 3 cups diced bread (I like to use Texas Toast)
- 1/4 cup raisins (optional)
Butter Rum Sauce
- 1 cup cream
- 3 tbsp powdered sugar
- 2-3 drops vanilla
- 2 tbsp butter
- 1 tsp rum extract
- In a large mixing bowl place eggs, milk, cream, brown sugar, sugar, cinnamon and vanilla. Mix very well to completely combine. Add apples, raisins (optional) and diced bread and fold together to completely combine. Spray your baking pan with nonstick spray and pour mixture into baking pan. Bake at 350 degrees for 35-45 minutes.
Butter Rum Sauce
- In a sauce pan over medium heat place cream, powdered sugar and vanilla. Mix well and bring to a boil. Add butter and whip well while butter is melting. Add rum extract and mix well. Lower heat to low and let simmer about 2 minutes, stirring occasionally. Remove from heat.
- To serve, cut a square of the bread pudding and place on a small dessert dish. Drizzle the top of the bread pudding with the sauce and top with whipped cream.