Ingredients for Apple Bread Pudding With Maple Rum Sauce
- 4 cups cubed stale bread
- 2 cups peeled and diced apples
- 1/2 cup raisins
- 4 large eggs
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
- 1 cup hot water
- 1/4 cup melted butter (for pudding), 2 tablespoons butter (for sauce)
- 1 teaspoon maple extract (for pudding), 1/2 teaspoon maple extract (for sauce)
- 1/4 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1 tablespoon rum
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How to Make Apple Bread Pudding With Maple Rum Sauce
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, combine 4 cups cubed stale bread, 2 cups peeled and diced apples, and 1/2 cup raisins.
- In a separate bowl, whisk together 4 large eggs, 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk, 1 cup hot water, 1/4 cup melted butter, and 1 teaspoon maple extract until well combined.
- Pour the wet ingredients over the bread mixture, ensuring all the bread is thoroughly moistened. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
- Pour the bread mixture into the prepared baking pan.
- Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and let cool slightly before serving.
- **Maple Rum Sauce:** In a small saucepan over medium heat, combine 2 tablespoons butter, 1/2 cup heavy whipping cream, and 1/4 cup packed brown sugar.
- Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes, or until slightly thickened.
- Remove from heat and stir in 1 tablespoon rum and 1/2 teaspoon maple extract.
- Serve the warm apple bread pudding topped generously with the maple rum sauce.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
487g
Fat
145g
Carbs
82g