Cherry Bread Pudding with Rum Sauce

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Bread Pudding

  • 2 egg whites
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup crushed walnuts, to taste
  • 2 cups stale French bread, broken into 1/2-inch pieces
  • 1 cup water packed tart red cherries, pitted and drained
  • 1 teaspoon vanilla extract
  • 2 tablespoons raisins

Rum Sauce

  • 1/2 cup milk
  • 1 teaspoon cornstarch
  • 2 tablespoons rum extract
  • 1/4 cup granulated sugar


  1. Heat oven to 350 degrees F.
  2. Bread Pudding: Beat the egg white with the milk, sugar and cinnamon.
  3. Add the bread to the liquid mixture to soak for 1 minute.
  4. Add the remaining ingredients except the sauce and pour into a small baking dish.
  5. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
  6. Rum Sauce: In a saucepan, blend the cornstarch with the milk. Heat, stirring gently until it thickens.
  7. Add the rum extract and sugar.
  8. To serve, spoon the hot Bread Pudding into custard cups or onto dessert plates, top with the Rum Sauce, and enjoy!

Posted by kdipaolo at Recipe Goldmine May 13, 2001.