Warm Rum Raisin Apple Bread Pudding Recipe
Cinnamon Ice Cream, Kentucky Bourbon Sauce
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Ingredients
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Bread Pudding
Kentucky Bourbon Sauce
Cinnamon Ice Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.
- 2
Mix the Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
- 3
Combine Ingredients
Pour the wet mixture over the bread cubes. Add the raisins and diced apples. Gently fold the ingredients together until the bread is well coated and the mixture is evenly distributed.
- 4
Add Melted Butter
Drizzle the melted butter over the mixture and fold gently again to incorporate.
- 5
Bake
Transfer the mixture to a greased baking dish and spread evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 6
Cool
Once baked, remove from the oven and let it cool slightly before serving.
Kentucky Bourbon Sauce
- 7
Prepare the Sauce
In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved.
- 8
Add Cream and Bourbon
Slowly pour in the heavy cream and bourbon. Stir continuously until the sauce thickens slightly, about 5-7 minutes.
- 9
Serve
Remove from heat and let cool slightly before drizzling over the warm bread pudding.
Cinnamon Ice Cream
- 10
Mix Ingredients
In a mixing bowl, combine heavy cream, sweetened condensed milk, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until well blended.
- 11
Chill and Freeze
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. Once churned, place in an airtight container and freeze for at least 4 hours or until firm.
- 12