Rum Raisin Bread Pudding With Warm Vanilla Sauce Recipes

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RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

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

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.

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 RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16]



RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16] image

Categories     Fruit     Dessert     Apple

Yield 8 Servings

Number Of Ingredients 21

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

Steps:

  • Preheat an 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. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread 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 skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

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 SPICED RUM SAUCE



Rum-Raisin Bread Pudding with Spiced Rum Sauce image

This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!

Provided by skat5762

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch nutmeg
1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisin
1 cup golden brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or 2 tablespoons dark rum
3/4 teaspoon ground cinnamon
1 pinch nutmeg

Steps:

  • Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
  • Butter 13x9x2-inch glass baking dish.
  • Whisk eggs in large bowl to blend.
  • Add milk, sugar, cream,vanilla, cinnamon and nutmeg; 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.
  • --------SPICEDRUM SAUCE --------.
  • Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
  • Add cream, rum, and cinnamon and bring to simmer.
  • Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
  • Serve warm.
  • (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
  • Makes 1 1/2 cups.

APPLE, RUM AND RAISIN BREAD PUDDING



Apple, Rum and Raisin Bread Pudding image

A delicious bread pudding served warm or cold with custard sauce, whipped cream, or recipe #9347. Also good for breakfast with maple syrup. I used recipe #78579 to prepare the baking dish and added more raisins. From Foodland Ontario booklet.

Provided by foodtvfan

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/2 cups milk or 2 1/2 cups light cream
3 eggs
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
8 cups stale white bread cubes
1/2 cup raisins
1/4 cup rum or 1/4 cup apple juice
2 apples, cored and chopped
1 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
  • Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
  • In a small bowl, combine raisins and rum or apple juice. Set aside.
  • In another bowl, toss together apples, cinnamon and remaining brown sugar.
  • Add raisin and apple mixtures to the softened bread, mixing well.
  • Spread evenly in a greased 8"x8"x2" baking pan.
  • Drizzle with the melted butter.
  • Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
  • Serve warm or cold.

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