Bread Pudding with rich and delicious Rum Sauce


8 cups day-old bread cubes, crust removed

2 medium tart apples, peeled and chopped

1/2 cup dried cranberries or raisins

6 egg yolks

3 eggs

1 cup heavy whipping cream

1/2 cup milk

1 1/2 cups sugar


1 cup heavy whipping cream

3 tablespoons sugar

1 to 2 teaspoons vanilla or rum extract

Dash ground cinnamon and nutmeg


In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11-in. x 7-in. or 2 quart baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar.

Pour over bread mixture. Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 15 minutes.

For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved and the mixture has reduce and slightly thickened. Remove from the heat. Stir in the vanilla or rum extract, cinnamon and nutmeg. Serve warm with pudding.

Yield: 6-8 servings.

By Krista’s Kitchen.
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