APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE

Then I remembered how this particular French Apple Cake from Dorie Greenspan is the most popular recipe post on my blog and I thought, "why not do a spin off on that with bread pudding?"  I love apples and rum. YOU love apples and rum. We can all be happy together. 

APPLE RUM BREAD PUDDING  WITH BUTTERSCOTCH RUM SAUCE

Ingredients
  1. 1 loaf french bread, cut into 1 inch cubes, about 5 1/3 cups 
  2. 1 cup whole milk
  3. 1/3 cup brown sugar
  4. 1/3 cup granulated sugar
  5. 1 cup heavy cream
  6. 2 eggs
  7. 2 egg yolks 
  8. 1 tsp vanilla extract
  9. 1 tsp + 1/2 tsp cinnamon 
  10. 2 tbsp rum 
  11. 2 large apples, peeled and cored, cut into thin slices or cubes (whichever you prefer) 
BUTTERSCOTCH RUM SAUCE
  1. 2/3 cup heavy cream
  2. 5 tbsp + 1 tsp butter
  3. 1 cup brown sugar, tightly packed
  4. 2 tbsp honey
  5. 2 tsp vanilla extract
  6. 2 tbsp rum
Method
  • Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside.
  • Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. 
  • In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated.
  • Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes.