HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
APPLE BREAD PUDDING WITH MAPLE RUM SAUCE
Make and share this Apple Bread Pudding With Maple Rum Sauce recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch (2.5 L) square baking pan.
- Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
- Bake in preheated 350°F (180°C) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and cool slightly.
- Serve warm with maple rum sauce.
- *** Maple Rum Sauce - Over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Nutrition Facts : Calories 1591.3, Fat 52.7, SaturatedFat 29.1, Cholesterol 291.6, Sodium 1751.4, Carbohydrate 246.3, Fiber 9, Sugar 121.9, Protein 33.5
APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
- Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
- Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
- In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.
APPLE PIE CAKE WITH RUM BUTTER SAUCE
Make and share this Apple Pie Cake with Rum Butter Sauce recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
- Add egg and beat until blended.
- Combine flour, salt cinnamon and nutmeg and mix well.
- Add to creamed mixture.
- Beat on low speed until smooth.
- Stir in water and vanilla.
- Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
- Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
- For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
- Bring to a boil and cook for 1 minute.
- Stir in rum.
- Serve warm or at room temperature with cake and whipped cream.
RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE
This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!
Provided by CHICAGOCOOKS22
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Melt 1 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, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
- Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
- Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes 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.
- 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. Remove from heat and stir in 1 tablespoon vanilla.
- Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g
APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE RECIPE - (4.3/5)
Provided by Niecer
Number Of Ingredients 18
Steps:
- To make the bread pudding: Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside. Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated. Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes. Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce. Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. NOTES: Mine puffed up quite a bit while baking in the oven and sank a little once cooled. Bread puddings are meant to be eaten warm, swimming in thick, rich, caramel sauce spiked with rum. It IS the ONLY WAY to eat bread pudding! Just drizzle the sauce on a slice and pop them in the microwave for 30 seconds or so on high. The pudding becomes more moist, softer and SO delicious! This one is a REAL KEEPER.
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APPLE RUM RAISIN BREAD PUDDING - ONCE UPON A CHEF
From onceuponachef.com
Servings 6-8Estimated Reading Time 3 minsCategory DessertsTotal Time 1 hr 25 mins
- Preheat oven to 350°F and spray an 11x7-inch (or equivalent 2-quart) baking dish with nonstick cooking spray.
- Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
- Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
- Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.
BUTTER RUM SAUCE PERFECT FOR TOPPING DESSERTS - MOM'S …
From momsdinner.net
5/5 (14)Total Time 38 minsCategory DessertCalories 172 per serving
- Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon.
- TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.
- Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to 2 weeks. A mason jar works nicely!
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