Boozy Desserts: Rum and Caramel Apple Bread Pudding

By Erika on January 14th, 2013 / / No Comments



3 eggs, beaten

1 teaspoon sea salt

1 1/2 teaspoons nutmeg

1 teaspoon vanilla

1/3 cup sugar

4 cups whole milk

1 green apple apple, peeled and sliced into 1/2″ slices

1 cup golden raisins

1/2 loaf sourdough, cut in 1/2″ – 1″ pieces (about 5 cups)

Rum-Caramel sauce:

1/2 cup sugar

1/4 cup brown sugar

1/4 cup hot water

1 cup  heavy cream

2 tablespoons rum

1 teaspoon vanilla extract

2 teaspoons cold unsalted butter


Preheat oven to 350 degrees. Butter an 8″x8″ glass pan.

Make the bread pudding. In a large bowl, combine all ingredients except bread. Stir in bread and soak until bread is softened. Pour bread mixture in glass pan and cover with foil. Bake in oven for 30 minutes.

While bread pudding is cooking, make the reum-caramel sauce. Combine the sugar, brown sugar and water and cook over high heat until the sugar is dissolved (about 1 minute). Cook until mixture thickens and turns a deep color, 6 to 7 minutes, stirring constantly. Remove from  heat.  Add the cream being careful not to let mixture splatter. Return to a medium-low heat and cook about 5 minutes until sauce has thickened, stirring constantly.  Remove from heat and stir in the rum, vanilla and butter. Pout over finished bread pudding and serve.


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