This drunken apple bread pudding is unlike any other I have tried. Simple, to the point and easy to make, this bread pudding is easy with minimal effort on your part and maximum flavor on its part. You will see how much you and your family love this if you put this together for a little special something. Add a dollop of whipped cream and you will see how amazing this can be!
Check out what our friends over at Food Wanderings have to say about this dish:
“Bare faced and au naturel…top is a little crisp, inside is moist with a soft but firm-ish texture (which reminded me so much of the wonderful TWD French Apple Cake), the bread cubes soaking up all the custard-y goodness that only cinnamon and rum can bring, loaded with soft apples…”
Does it sound like this can get any better? I do not think so. This is the absolute perfect combination of flavors and not to mention, the butterscotch rum sauce that is drizzled over the top. Yummy!
1 loaf french bread, cut into 1 inch cubes, about 5 1/3 cups
1 cup McArthur whole milk
1/3 cup Domino brown sugar
1/3 cup Domino granulated sugar
1 cup heavy cream
2 egg yolks
1 tsp McCormick vanilla extract
1 tsp + 1/2 tsp McCormick cinnamon
2 tbsp rum
2 large apples, peeled and cored, cut into thin slices or cubes (whichever you prefer)
2/3 cup heavy cream
5 tbsp + 1 tsp Land O’ Lakes butter
1 cup Domino brown sugar, tightly packed
2 tbsp honey
2 tsp vanilla extract
2 tbsp rum
Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside.
Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside.
In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated.
Butter an 8×8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes.
Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce.
FOR SAUCE: Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving.
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Quick Tip: Serve with ice cream or whipped cream.
Thanks again to Food Wanderings for this amazing recipe.