Apple Bread Pudding with Buttered Rum Sauce

November 9, 2013

APPLES APPLES APPLES ~ Nothing says ‘Fall Dessert’ like apples and cinnamon…and nothing says comfort food like bread pudding…combine the two and ~ What’s not to love? It made me happy just thinking about it! I love bread pudding….and with buttered rum sauce, AND apples. Apple Bread Pudding with Buttered Rum Sauce just may be my most favorite dessert ever!

Let me begin by saying, I don’t care for soggy bread pudding. I’m looking for perfection…just the right amount of bread combined with a delicate rum pudding…and a generous layer of tenderly baked apple slices. Perfect! Top this with a buttery rum sauce and whipped cream… the ultimate PERFECTION!

Bread pudding can be made with any stale bread. I have used stale biscuits, even. I used a French loaf for this one. Begin by tearing stale bread slices. You will need about 5-6 cups of torn bread. You will want 3 large baking apples cut into thin slices. Toss apple slices with 2 TBLS sugar and 1 tsp cinnamon and set aside. I used a combination of Granny Smith and Rome apples.

Next, make your custard sauce and set aside.

Arrange half of the torn bread into a 8×8 buttered pan. Arrange apple slices on top and top with remaining torn bread. Pour custard over top, pressing bread down to absorb liquid. Allow to soak at least 30 minutes or over night, if you prefer.

Preheat oven 375*. Bake uncovered for 40 minutes. Remove from oven, sprinkle chopped walnuts over all and return to oven 10 more mins or until apples are tender. You may lightly cover with foil to prevent it browning too much toward the end of baking,

While apple bread pudding is baking, mix ingredients for sauce ( except rum) into a medium saucepan. Bring to boil, reduce heat and simmer 10 minutes. Remove from heat. Add rum at this point.

Oh my goodness…

What I love about this Apple Bread Pudding is it’s easy and comfy enough to serve after a week night’s supper, yet, elegant enough to serve at a dinner party. And my friends will be having this next time they come for dinner…I can’t wait!

Perfection to the last bite….My husband says it’s the best dessert, EVER.

Apple Bread Pudding with Buttered Rum Sauce

Ingredients

3 Granny Smith Apples, or other baking apples, peeled, cored and thinly sliced.
5 cups French bread, torn into 1 inch pieces. ***Stale bread is best*** Any bread will work, just be sure it is stale or toast it after tearing into pieces.
1 cup Half N Half
1/3 cup brown sugar
1/3 cup granulated sugar
1 cup Half N Half
2 eggs
2 egg yolks
1 tsp Vanilla extract
1 tsp cinnamon
3 TBLS rum
1/2 cup coarsely chopped walnuts or pecans
1/3 cup cream
Sauce:
3/4 cup heavy cream
5 TBLS butter
1 cup brown sugar, packed
2 TBLS honey
2TBLS rum

Instructions

Peel and thinly slice 3 large apples. Toss apple slices with 2 TBLs sugar and 1 Teaspoon cinnamon. Set apples aside.
Heat 1 cup Half N Half, white and brown sugar on stove until dissolved over low heat.
Remove from heat and allow to cool a few minutes. Pour into a bowl and add second cup Half N Half. Whisk eggs together and add to bowl. Mix with a spoon until combined. Add cinnamon, vanilla and rum. Mix. Set this mixture aside.
Butter 8x8 baking dish. Arrange a layer of torn bread using half the bread. Add all of the thinly sliced apples, distributing them evenly across bread. Top with remaining torn bread. Pour custard mixture over bread as evenly as possible. Allow to sit for at least 30 minutes before baking. Press bread into custard until soaked.
(Just before baking, sprinkle with additional cinnamon and pour about 1/2 cup of cream evenly over the top, this is optional...)
Bake in preheated oven 375* for 45- 50 minutes. Add nuts to top during last 10 minutes of baking.
Sauce: Combine all ingredients except rum in a saucepan. Bring to a gentle simmer for about 10 minutes. Remove from heat and add rum. Serve over pudding and ENJOY!

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