Bread Pudding With Spiced Rum Creme Anglaise Recipe 435
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.
CAPTAIN MORGAN'S PERSIMMON BREAD PUDDING AND CREME ANGLAISE
This was posted on Captain Morgan's facebook page. It sounded yummy but I'd never be able to find it again there so I thought I should put it here to share. Serving Size is unknown so I guessed
Provided by Sica6488
Categories Dessert
Time 1h10m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 19
Steps:
- Persimmon Bread Pudding.
- Preheat oven to 375.
- Grease baking pan & set aside.
- Squeeze the pulp from the persimmons.
- In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
- Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
- Add raisins, walnuts, pulp & soft fruit to saucepan.
- Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
- Place small pieces of butter on top of the mixture in the pan.
- Bake for 40 minutes or till pudding is puffed up.
- Let cool for 20 minutes before serving & prepare the creme anglaise.
- Creme Anglaise.
- In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
- Beat egg yolks with sugar.
- Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
- Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
- Once thicken remove from heat & add spiced rum.
Nutrition Facts : Calories 1730.1, Fat 48.9, SaturatedFat 21.3, Cholesterol 443.5, Sodium 1659.3, Carbohydrate 236.1, Fiber 7.8, Sugar 83.1, Protein 45.4
SPICED RUM CREME ANGLAISE
A lovely custard to serve as a topping for cake or warm desserts. For those who have to watch their cholesterol, I made it with liquid egg substitute and turned out great.
Provided by Irmgard
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks in a small bowl until smooth and pale.
- In a small saucepan, combine the milk, sugar and vanilla.
- Stir over medium heat.
- Remove from the heat just before the milk starts to boil.
- While whisking, slowly pour the hot milk into the yolks.
- Pour the mixture back into the saucepan.
- Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
- Let cool completely.
- Add the rum.
- Refrigerate until ready to use.
Nutrition Facts : Calories 67.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 98.7, Sodium 18.7, Carbohydrate 6.5, Sugar 4.8, Protein 2.2
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