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Bread pudding with rum sauce

Baguettes are some of my favorite types of bread, crunchy on the outside, soft on the inside and perfect for stuffing all sorts of things and bring along for a picnic outside.

The only problem is that if you don’t eat them the same day, they will go stale. But before you throw out any stale baguettes, check out this recipe!

It’s absolutely delicious and a great way to use up stale baguettes (or any day old bread for that matter!).


Bread pudding with rum sauce
Serves 6
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  1. 1 day old baguette
  2. 1/2 cup raisins
  3. 1 3/4 cup non-dairy milk
  4. 3 tbso non-dairy butter, melted
  5. 1/4 cup brown sugar
  6. 2 tsp vanilla extract
  7. 1 ½ tsp cinnamon
  8. ½ tsp ground ginger
  9. ½ tsp nutmeg
  10. 1/8 tsp clove
  11. 1/8 tsp salt
  12. 2 tbsp corn starch
  1. 1/2 cup apple juice
  2. 1/4 cup maple syrup
  3. 1 tsk maizena mixed with 1 tbsp apple juice
  4. 1 ½ tbsp rum (or 1/8 tsp rum extract)
  5. 1/4 cup walnuts, chopped
  1. Slice or tear the bread in bite sized pieces and place in a bowl together with raisins.
  2. Whisk milk, melted butter, maple syrup, sugar, vanilla extract and spices in a bowl, then pour it over the bread and combine so that all the bread pieces are covered and soaked in the mixture. Sed aside to soak, and add more milk if it's too dry.
  3. Preheat the oven to 175°C/350F. Grease a pan with oil, pour the bread pudding into the pan and bake for 45 minutes or until the surface is golden. Let cool for 15 minutes and prepare the sauce.
  4. Pour apple juice and maple syrup in a pot and bring to a boil. Lower the heat and let simmer for a few minutes until it starts to thicken. Add the corn starch mixture and let simmer for another few minutes until the sauce looks nice and clear, not cloudy.
  5. Remove from heat, add the rum and nuts. Poke some holes into the bread pudding and pour the sauce on top. Cut into slices and serve.
Sofia von Porat https://sofiavonporat.com/

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