Recipe(tried): H-Town's Best Kept Secret Pudding with Amaretto-Raisin-Rum Sauce

H-Town's Best Kept Secret Pudding with Amaretto-Raisin-Rum Sauce

4 tablespoons unsalted butter, melted and cooled, divided
1 cup Brown Sugar, divided
2 teaspoons ground cinnamon, divided
2 Fuji Apples (Peeled and diced)
5 tbsp. Rum (*Captain Morgan Spiced Rum), divided
2 1/2 cups milk
4 eggs, beaten
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
4 1/2 cups cubed day-old honey wheat or split top bread
1/4 cup raisins (optional)

Slowly heat 1 tbsp. of the butter, 1 tbsp of the brown sugar, and1 tsp. of the cinnamon; saute the apple and lastly add 3 tbsp. of the Rum.

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons of the butter with 1/4 cup of the brown sugar for 5 minutes, stirring occasionally.

In a large bowl, combine milk, eggs, 1/2 cup of the brown sugar, 1 tablespoon of the melted butter, vanilla, 1 tsp. cinnamon, and 1/2 teaspoon nutmeg.

Pour bread cubes and raisins in ceramic dish. Add the milk mixture and sauteed apples. Do not allow bread to become mushy, to avoid this gently flip bread over in the mixture with a fork.

Sprinkle 2 tablespoons of the brown sugar on top of the bread, and pour 2 tablespoons of the Rum evenly on top of the mixture.

Bake for 40 minutes (uncovered).

Makes 15 Servings

Amaretto-Raisin-Rum Sauce

3 tablespoons brown sugar
1 tablespoon unsalted butter
1/2 can Eagle Brand sweetened condensed milk
1 tsp. flour (thickening agent)
2 tablespoons raisins (optional)
Dash of cinnamon
1 tablespoon sliced almonds
1 teaspoon Amaretto
2 tablespoons Rum

In a small saucepan, slowly heat the brown sugar and butter on medium-low heat. While stirring, add the cream and flour. Stir in the raisins, almonds, and cinnamon. Turn the temperature to low and gradually stir in the Rum and Amaretto. Remove from the heat after 5 minutes; set aside to slightly cool and thicken.

Created by: Tabatha Houston