BREAD PUDDING WITH SPICED RUM SAUCE
Bread Pudding with Spiced Rum Sauce "During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce.
Categories Bread Milk/Cream Egg Dessert Bake Rosh Hashanah/Yom Kippur Raisin Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
- Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.
DECADENT BREAD PUDDING W/ HEAVENLY RUM SAUCE
I had never made a bread pudding before, but I've been wanting to make one, so I gathered a few recipes from this site, took the elements from about 4 recipes that I liked, added some twists of my own and came up with this AMAZING creation. OH...MY GOD! The bread pudding itself is REALLY good, but this sauce sends it into outer...
Provided by Christine Whisenhunt
Categories Other Sauces
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. For bread pudding: Preheat oven to 350 degrees. Chop bread into 1/2 - 1 inch cubes. (I did about half of each to get a mixture of texture in the finished product. Also, I used french bread that was 5 days old, so very stale bread works just as well.) Set aside. In a LARGE mixing bowl, mix all of the pudding ingredients together well. (I let mine sit a little so the sugar began to dissolve, then I gave it another good stir before adding the bread.) Add the bread and toss to coat well. Allow to sit for about 15 minutes, then give it another good toss to evenly coat everything. Allow to sit another 15 minutes and toss again. Pour mixture into a LARGE casserole pan. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Note: I'm thinking I'm going to leave the nuts out next time. I wasn't too hot for them in this.
- 2. For sauce: Add all ingredients to a saucepan and stir frequently until boils. Allow to boil for one minutes while stirring continuously. Remove from heat. Pour over bread pudding and allow to soak in, or serve over individual servings. I poured mine over the top. This makes a lot of sauce, you may not want to use it all if pouring over the top. Note: The baking soda gives the sauce a foamy texture, which I liked, but I found that you could also taste it in the sauce. I don't know if that was because I didn't let it cook long enough (it foamed up and was starting over the edge of my pan just as it began to boil), or if I used too much, so I will most likely leave it out all together next time. I originally used a full teaspoon, so I reduced that amount to half a teaspoon in the recipe. I recommend using the lesser amount if you choose to add it. Also, this sauce would be amazing over ice cream! I'm thinking leave out the baking soda and let it cook down until it thickens a little, for use over either, actually. YUM!!!
- 3. P.S. For some reason it wouldn't let me post the full picture of the finished product, it cut it in half. So, what you see of the pan is only half. It really does make a HUGE pan. Be warned! LOL
BREAD PUDDING WITH RUM SAUCE
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
- Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
- In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
- Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
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
RUM RAISIN BREAD PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
- Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
- Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
PRALINE PECAN BREAD PUDDING WITH RUM SAUCE
Woo! Talk about comfort on a plate! This is a stunner of a dessert that's well worth the effort it takes to prepare. Enjoy!
Provided by Cyndee Davis
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
- 2. Rum Sauce: 1/2 c. brown sugar 1/2 c. white sugar Dash of salt 1/4 c. butter 1/2 c. light cream 1/2 c. corn syrup 1 t vanilla 3 T light run or ½ t rum extract Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
- 3. Pralines ½ c plus 2 T sugar 2 T cream 1½ t. butter or margarine ¼ t. cinnamon 1/8 t. salt 1/2 t. vanilla 1 c. nut meats (I used pecans) Combine all ingredients except vanilla and nuts in a 1-qt. saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.
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- For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
- Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
- For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
BREAD PUDDING WITH RUM SAUCE | RICARDO - RICARDO CUISINE
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5/5 (3)Category DessertsServings 6-8Total Time 1 hr 15 mins
- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20-cm) in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.
- In a sauce pan, blend the brown sugar and flour. Add the cream, milk, rum and vanilla. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.
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Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 350° degrees, and lightly butter 8 ramekins (or lightly butter a 12 x 9½ x 2 baking dish).
- Next, in another large bowl, whisk the eggs together with the rest of the ingredients up to and including the nutmeg, and pour this custard mixture over the cubed challah bread; add in the raisins, and mix gently with your hands to incorporate the custard and the raisins with the cubed bread, and allow the mixture to sit for about 10-12 minutes (the mixture will seem a bit “loose”, but this is fine).
- Spoon/ladle the bread pudding mixture into the prepared ramekins (or baking dish), and place onto a baking sheet to bake the bread puddings for about 45 minutes (or about 50-55 minutes if using a baking dish).
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