Bread Pudding With Hot Buttered Rum Sauce Recipes

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HOT BUTTERED RUM BREAD PUDDING



Hot Buttered Rum Bread Pudding image

Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2. Bring the mixture to a boil and cook for 2 minutes. Follow recipe as directed.

Provided by Emily Nabors Hall

Categories     Desserts

Time 50m

Yield Serves 10

Number Of Ingredients 15

2 cups half-and-half
2 cups whole milk
1 1/2 cups granulated sugar
6 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 teaspoons vanilla extract, divided
1 1/2 teaspoons kosher salt, divided
15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
1 cup golden raisins
1 cup (8 oz.) gold rum
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream

Steps:

  • 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.

BREAD PUDDING WITH HOT BUTTER RUM SAUCE



Bread Pudding with Hot Butter Rum Sauce image

This bread pudding with hot butter rum sauce is the best bread pudding I've ever had! The sauce alone will change your life.

Provided by Pinch of Yum, adapted from the Neely's Rum Raisin Bread Pudding

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 12

7-8 cups torn or cubed French bread
3/4 cup dark brown sugar
3 cups milk
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup raisins
1/4 cup rum, divided
4 beaten eggs
1/3 cup heavy cream
1 cup white sugar
1/2 cup butter

Steps:

  • 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.

Nutrition Facts : Calories 402 calories, Sugar 38.2 g, Sodium 268.5 mg, Fat 16.4 g, SaturatedFat 9.7 g, TransFat 0.6 g, Carbohydrate 55.8 g, Fiber 1.8 g, Protein 7.4 g, Cholesterol 103 mg

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

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

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

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

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.

Provided by snw716

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

6 tablespoons butter
1 cup firmly packed golden brown sugar
⅓ cup heavy whipping cream
2 tablespoons light corn syrup
½ teaspoon rum-flavored extract

Steps:

  • Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.2 g, Cholesterol 36.5 mg, Fat 12.3 g, Protein 0.3 g, SaturatedFat 7.8 g, Sodium 76 mg, Sugar 28.1 g

BREAD PUDDING WITH RUM SAUCE



Bread Pudding with Rum Sauce image

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

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

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



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

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

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

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 SAUCE FOR BREAD PUDDING



Rum Sauce for Bread Pudding image

A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert!

Provided by Mona Theriot

Categories     Sauces

Time 8m

Yield 1 cup

Number Of Ingredients 5

2 tablespoons flour
1 cup sugar
1/2 cup evaporated milk
3 tablespoons butter
1 teaspoon rum extract

Steps:

  • In a heavy sauce pan combine flour and sugar.
  • Stir in milk.
  • Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
  • Remove from heat, add butter and rum extract.
  • Pour over warm bread pudding, or add to servings separately.

Nutrition Facts : Calories 1317.2, Fat 44.2, SaturatedFat 27.7, Cholesterol 128.1, Sodium 440.4, Carbohydrate 225.1, Fiber 0.4, Sugar 200.2, Protein 10.6

RUM SAUCE FOR BREAD PUDDING



Rum Sauce for Bread Pudding image

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

Provided by littleturtle

Categories     Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup apple juice or 1 cup milk
8 ounces evaporated milk
1 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon cinnamon
2 ounces rum
3 -4 drops food coloring

Steps:

  • In a double boiler, melt butter.
  • Stir in milks and sugar.
  • Heat over medium heat to gentle boil; stir constantly for 2-3 minuutes.
  • Dissolve cornstarch in a little water and add to hot milk.
  • Stir until thick.
  • Remove from heat, then whisk in cinnamon, rum, and food coloring.
  • Pour rum sauce over bread pudding and serve.

Nutrition Facts : Calories 148.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 15.7, Sodium 48.1, Carbohydrate 21.9, Sugar 18.9, Protein 1.3

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