Ingredients ½ cup unsweetened almond milk or other nondairy milk 2 tablespoons chia seeds 2 teaspoons pure maple syrup ¼ teaspoon vanilla extract ¼ teaspoon ground cinnamon ½ cup …
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While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens.
Introducing rum raisin bread pudding: a boozy, buttery, flavorful sweet treat perfect for filling up your belly all fall and winter long! 4 words: Rum. Raisin. Bread. Pudding. AKA the most scrumptious bread pudding you’ll ever have with a boozy kick, plump raisins, and the best buttered rum sauce.
Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla. Pour rum sauce over warm pudding.
Directions 1 Preheat oven to 350 degrees F. 2 In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves. 3 Into a large bowl add the cubed bread and pour in the hot milk mixture. ... 4 Add the beaten eggs to the bread and milk mixture and stir. ...