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 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.
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
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
BREAD PUDDING WITH CARAMEL RUM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
- In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
- Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.
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
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.)
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
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.
PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE
Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.
CROISSANT BREAD PUDDING WITH RUM SAUCE
This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!
Provided by mangolie03
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h45m
Yield 14
Number Of Ingredients 10
Steps:
- Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
- Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
- Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.
Nutrition Facts : Calories 526 calories, Carbohydrate 72.1 g, Cholesterol 94.4 mg, Fat 24 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 334.6 mg, Sugar 54.2 g
COCONUT MANGO BREAD PUDDING WITH RUM SAUCE
All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 3h30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.
Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
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BREAD PUDDING WITH RUM SAUCE RECIPE | MYRECIPES
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5/5 (1)Calories 268 per servingServings 10
- To prepare the pudding, combine the first 9 ingredients in a large bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.
- Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.
- To prepare the sauce, combine 1 cup low-fat milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the low-fat milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.
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