Apple Rum Bread Pudding with Rum Sauce
Ingredients:
- French bread, cut into 1 inch cubes - 1 loaf (about 5 1/3 cups)
- whole milk - 1 cup
- brown sugar - 1/3 cup
- sugar - 1/3 cup
- heavy cream - 1 cup
- eggs - 2
- egg yolks - 2
- vanilla extract - 1 t
- cinnamon - 1 1/2 t
- rum - 2 T
- apples, peeled, diced - 2 large
- butter - 5 T plus 1 t
- packed brown sugar - 1 cup
- honey - 2 T
- vanilla extract - 2 t
- rum - 2 T
Instructions:
Lightly toast bread cubes in the oven for 5 - 10 minutes, until very light brown. Remove from heat; set aside.
In a saucepan heat milk, 1/3 cup brown sugar and sugar on low heat until completely dissolved. Remove from heat, cool for 5 minutes. Place mixture in a bowl add cream, mix. Gradually whisk in eggs until well combined. Mix in vanilla, 1 t cinnamon and 2 T rum; set aside. In second bowl, mix together 1/2 t cinnamon and apples.
Arrange half of the bread in a single even layer in a buttered 8 x 8 inch baking dish. Place apples evenly over the bread. Top with remaining bread. Carefully pour the custard mixture evenly over the bread. Cover, set aside for 30 minutes at room temperature or overnight in refrigerator. With a wooden spoon gently press the bread down to soak all the bread cubes every 10 minutes.
Bake in a preheated 350 degree oven for 45 - 50 minutes until custard is set.
Prepare butterscotch rum sauce -- in a saucepan combine, butter, 1 cup brown sugar, honey and vanilla, on low heat, boil gently for 10 minutes, stir often until nice and thick. Remove from heat; stir in 2 T rum. To serve, drizzle warm sauce over warm custard.
