Rum Raisin Bread Pudding

Sara's sister Andrea made this amazing bread pudding for Mother's Day.  It was so good, we asked her if she would like a guest feature on the blog.  Here is her version of Rum Raisin Bread Pudding.  Yum Yum Yum

Ingredients:

½ tablespoon butter

1 apple, peeled and thinly sliced

1/4 cup raisins

1 tablespoon rum

1 pinch ground cinnamon

9 slices Pepperidge Farm cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes

2/3 cup brown sugar

1/3 cup white sugar
3/4 cup skim milk
1 cup lowfat evaporated milk

1 tablespoon ground cinnamon

1/4 cup butter
2 eggs
1/2 teaspoon vanilla extract

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Melt 1/2 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan.

Combine brown sugar, white sugar, 3/4 cup skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples.

Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.

Let cool for five minutes and serve with whipped cream if desired.