Dessert

Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce is for Dessert.

Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce takes 45 minutes to prepare.

Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce takes 60 minutes to cook.

Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce makes 12 servings.

The ingredients for Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce are:

8 slices Pepperidge Farms Cinnamon Raisin Bread
3 large brown eggs - beat
1/4 cup sugar
1 cup evaporated milk & 1/2 cup Silk unsweetened vanilla cashew milk mixed

Vanilla Rum Sauce

3 tbsp butter
1 tbsp flour
1 tbsp cornstarch
1 1/2 cup heavy whipping cream
1/4 cup rum
1 tsp vanilla flavor

Here is how you make Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce:

Preheat oven to 350 degrees. Butter glass baking dish, sides and bottom.Break up cinnamon bread into pieces and let rest for about 10 minutes, mix together egg, sugar and both milks, pour over breads and mix and let sit for about 1/2 hour. Mix well one more time. Pop in oven and bake for 45 mins or until done. Vanilla Rum SauceIn a saucepan, melt butter then add flour and mix, next add cornstarch and mix, next add heavy cream and continue to mix until smooth (if you need to add more heavy cream then by all means do), if you like it thick that's fine, if you like it thin, that's okay too.......do not overboil remove from heat and add vanillaserve immediately over bread pudding and I normally spread it over the bread pudding afterwards so, I don't have to go looking for it later on.Serving Size: 12 square size servingsNumber of Servings: 12Recipe submitted by SparkPeople user TONYA46.

The nutritional information for Cinnamon Raisin Bread Pudding w/ Vanilla Rum Sauce is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 79.6

• Total Fat: 1.7 g
• Cholesterol: 21.2 mg
• Sodium: 82.8 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 0.7 g
• Protein: 2.1 g