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
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.
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.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
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.
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
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
BREAD PUDDING WITH RUM SAUCE
Make and share this Bread Pudding With Rum Sauce recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
- Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
- In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
- In another bowl, beat the egg whites until there is a formation of firm peaks.
- Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
- Bake for about 1 hour, or until the center is firm and slightly humid.
- Serve immediately. Decorate with pecans and coat with the sauce.
- Rum Sauce :.
- In a sauce pan, mix 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.
More about "rum bread pudding 5 stars recipes"
BREAD PUDDING WITH HOT BUTTER RUM SAUCE RECIPE - PINCH …
From pinchofyum.com
4.6/5 (34)Total Time 1 hr 5 minsCategory DessertCalories 402 per serving
- 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.
HOT BUTTERED RUM BREAD PUDDING - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 50 mins
- Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.
- Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.
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.
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