Rum Bread Pudding Recipes

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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



Bread Pudding with Rum Sauce image

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.

1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 pound)
1 cup milk
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum

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



Bread Pudding with Spiced Rum Sauce image

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.

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 1-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins
Spiced Rum Sauce

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



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

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

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

BREAD PUDDING WITH RUM

This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same.

Provided by food girl

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14



Bread Pudding with Rum image

Steps:

  • Cube bread and place, crust side down, into a casserole dish.
  • Scald 1 1/2 cups milk and pour over bread.
  • Let sit 15 mins (or up to 25 if bread is really crusty/hard).
  • Preheat oven to 350 degrees F.
  • Whisk eggs with spices and salt.
  • Add sugar and whisk until dissolved.
  • Add remaining ingredients.
  • Scald remaining 1 1/2 cups milk.
  • Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
  • Pour mixture over bread.
  • Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
  • Meanwhile, mix together rum and brown sugar.
  • Add just enough water to obtain a molasses-like consistency.
  • About 7 minutes before the end of baking, spoon topping mixture on.
  • Serve warm.
  • Reheats well.

Nutrition Facts : Calories 399.1, Fat 9.1, SaturatedFat 4.1, Cholesterol 122.8, Sodium 599.6, Carbohydrate 64.4, Fiber 2.3, Sugar 23.6, Protein 13.1

1/3-1/2 loaf of day old vienna bread or 1/3-1/2 loaf French bread (any other crusty bread will do)
3 cups milk, separated
3 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 teaspoons rum
1 tablespoon maple syrup
raisins (optional)
2 tablespoons brown sugar
1 teaspoon rum
water

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



Bread Pudding With Rum Sauce image

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.

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin
1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

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



Rum Raisin Bread Pudding image

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.

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

RUM BREAD PUDDING

This Bread Pudding is delicious! I don't even like bread pudding because of the texture but this one is perfect.I made it in my Cakes, Custards, and Creams class.

Provided by Baking Girl

Categories     Breads

Time 1h

Yield 1 container, 20 serving(s)

Number Of Ingredients 8



Rum Bread Pudding image

Steps:

  • Combine raisins and rum in small saucepan. Heat to just a simmer, cover and set aside.
  • Use a portion of the butter to coat a 2" hotel pan. Reserve remaining butter.
  • Tear the bread into chunks and place in a large bowl. Pour cream over bread and set aside until soft.
  • Beat eggs and sugar until smooth and thick. Add vanilla, melted butter, raisins and rum.
  • Toss egg mixture with bread gently to blend. Pour into the hotel pan and bake until browns and almost set, about 45 minutes.

Nutrition Facts : Calories 657.6, Fat 40.2, SaturatedFat 24.1, Cholesterol 200, Sodium 292.5, Carbohydrate 66.8, Fiber 1.3, Sugar 45.9, Protein 6.9

8 ounces raisins (or any other dried fruit or nuts or a combination)
4 fluid ounces rum (or brandy)
2 ounces unsalted butter, melted
24 ounces stale bread (I used Cinnamon Pecan Bread)
2 quarts heavy cream
6 eggs
26 ounces granulated sugar
1 fluid ounce vanilla extract

CHOCOLATE RUM BREAD PUDDING

Make and share this Chocolate Rum Bread Pudding recipe from Food.com.

Provided by Lorac

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11



Chocolate Rum Bread Pudding image

Steps:

  • Preheat oven to 350 F degrees.
  • In a large mixing bowl, whisk together eggs and cream.
  • Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
  • Spread bread over the bottom of a buttered 2 qt baking dish.
  • Pour the egg-cream mixture over the bread and let sit 10 minutes.
  • Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
  • Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 297.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 114, Sodium 233.4, Carbohydrate 27.8, Fiber 0.9, Sugar 17.5, Protein 4.1

2 large eggs
1 1/2 cups heavy cream
1/2 cup brown sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons dark rum
1/4 teaspoon salt
2 tablespoons cocoa powder
1/4 cup bittersweet chocolate, finely chopped
4 cups white bread, 1 inch cubes
whipped cream

BANANA BREAD PUDDING WITH RUM SAUCE

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17



Banana Bread Pudding with Rum Sauce image

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

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