Apple Bread Pudding with Rum Sauce
Contributed by: News Canada
(NC) - Fans of bread pudding will enjoy this version with apple chunks, topped with a warm rum sauce.
AppleFacts Apples and Stroke
Finnish researchers report that persons who ate the most apples had the lowest risk of thrombotic stroke, possibly due to the phytonutrients found in the apples. This conclusion was based on evaluation of dietary records and health outcomes of 9,208 men followed for 28 years. Unlike findings from other epidemiological studies, the researchers attributed this positive association to phytonutrients other than quercetin found in apples (e.g., catechins), demonstrating apples' broad phytonutrient content.
- 8 cups stale bread cubes (cut 3/4 inch/1.5 cm thick) 2L
- 2 cups chopped (unpeeled)Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan) 500 mL
- 1/2 cup golden raisins 125 mL
- 5 eggs 5
- 3/4 cup granulated sugar 175 mL
- 3 cups milk 750 mL
- 2 tsp vanilla 10 mL
- 2 tsp cinnamon 10 mL
- 1 1/4 cups packed 300 m
- 4 tbsp cornstarch 60 mL
- pinch salt pinch
- 2 cups cold water 500 mL
- 2 tbsp butter 30 mL
- 2 tbsp amber rum (or 1 tsp/5 mL rum extract) 30 mL
In large bowl, combine bread cubes, apples and raisins. In separate large bowl, whisk together eggs, sugar, milk, vanilla and cinnamon. Pour egg mixture over bread cubes, stir to combine well; let rest 5 minutes.
Pour bread pudding mixture into greased 13 x 19 inch (33 x 23 cm) baking pan. Bake in a 350 F (180 C) oven for 35 to 45 minutes or until puffed and knife inserted in center comes out clean.
Prepare Rum Sauce:
In medium saucepan, combine brown sugar, cornstarch and salt; stir in cold water. Bring to boil over medium-high heat, stirring frequently. Reduce heat; simmer for 3 minutes. Remove from heat and stir in butter and rum. Serve over warm bread pudding.
Serving Size: Makes 8 Servings