Apple, Rum and Raisin Bread Pudding

A delicious bread pudding served warm or cold with custard sauce, whipped cream, or Rum Sauce for Bread Pudding. Also good for breakfast with maple syrup. I used Pan Release, Professional Pan Coating (Better Than Pam Spray!) to prepare the baking dish and added more raisins. From Foodland Ontario booklet.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2 1⁄2 cups milk or 2 1⁄2 cups  light cream
• 3  eggs
• 1  teaspoon vanilla extract
• 3⁄4 cup brown sugar, packed
• 8  cups  stale  white bread cubes
• 1⁄2 cup raisins
• 1⁄4 cup rum or 1⁄4 cup  apple juice
• 2  apples, cored and chopped
• 1  teaspoon cinnamon
• 2  tablespoons butter, melted

Directions

1. In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
2. Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
3. In a small bowl, combine raisins and rum or apple juice. Set aside.
4. In another bowl, toss together apples, cinnamon and remaining brown sugar.
5. Add raisin and apple mixtures to the softened bread, mixing well.
6. Spread evenly in a greased 8”x8”x2” baking pan.
7. Drizzle with the melted butter.
8. Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
9. Serve warm or cold.