Ingrédients pour Apple Rum And Raisin Bread Pudding
- 2 cups milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup packed light brown sugar
- 4 cups cubed stale bread
- 1 cup raisins
- ¼ cup rum
- 2 medium apples (peeled, cored, and diced)
- 1 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter
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Comment préparer Apple Rum And Raisin Bread Pudding
- Preheat oven to 375°F (190°C). Grease an 8x8x2 inch baking pan (using recipe #78579 for pan preparation is recommended).
- In a large bowl, whisk together 2 cups milk, 3 large eggs, 1 teaspoon vanilla extract, and ½ cup packed light brown sugar.
- Add 4 cups cubed stale bread (day-old bread is ideal) to the wet ingredients. Gently stir to combine, ensuring all bread cubes are moistened.
- Let the bread mixture stand for at least 30 minutes to allow the bread to fully absorb the liquid.
- In a medium bowl, combine 1 cup raisins and ¼ cup rum (or apple juice). Set aside.
- In a separate bowl, toss together 2 medium apples (peeled, cored, and diced), 1 teaspoon ground cinnamon, and ¼ cup packed light brown sugar.
- Add the raisin mixture and apple mixture to the softened bread, stirring gently to combine.
- Pour the bread pudding mixture into the prepared baking pan, spreading evenly.
- Drizzle 2 tablespoons melted unsalted butter over the top.
- Bake for 40-50 minutes, or until the pudding is golden brown and the apples are tender. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving warm or cold. Serve with your favorite topping: custard sauce, whipped cream (recipe #9347 is suggested), or maple syrup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
154g
Fat
27g
Carbs
16g
