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 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.
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.
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.
SPICED RUM SAUCE
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.
Categories Sauce Rum Dessert Side Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- 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.)
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 WITH SPICED RUM SAUCE
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
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.
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.
BREAD PUDDING FRENCH QUARTER-STYLE WITH RUM SAUCE
Make and share this Bread Pudding French Quarter-style With Rum Sauce recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Bread Pudding: In large bowl, combine eggs, condensed milk,.
- water, butter, cinnamon and vanilla; beat well.
- Stir in bread cubes and raisins, if desired, moistening completely.
- Pour mixture into a buttered, 9", deep-dish pie plate.
- Bake until knife inserted in center comes out clean, 1 hour.
- Cool and serve with rum sauce, if desired.
- Refrigerate leftovers.
- Rum Sauce:.
- In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce.
- Serve over bread pudding, if desired.
- Makes 8 servings.
RUM SAUCE (FOR BREAD PUDDING, CAKE, ETC.)
Dress up bland bread pudding or coffee cake, use to rescue day old donuts, or add some adult richness to ice cream. Be creative, add a little cinnamon, a few raisins, walnuts, bananas... The possibilities are endless. Have fun and enjoy!
Provided by Stoblogger
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn starch and water in a small bowl and set aside.
- In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.
- When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!
- The sauce should thicken within a few seconds.
- Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.
- Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.
- Pour over day old donuts, bake at 375° for 20 minutes for a quick brunch. Serve with coffee.
- Pour over unbaked, canned biscuits, bake at 375° for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.
Nutrition Facts : Calories 173.8, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.2, Sodium 215.2, Carbohydrate 27.8, Sugar 26.5, Protein 0.8
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.
RUM SAUCE FOR BREAD PUDDING
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
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
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- Preheat the oven to 350° degrees, and lightly butter 8 ramekins (or lightly butter a 12 x 9½ x 2 baking dish).
- Next, in another large bowl, whisk the eggs together with the rest of the ingredients up to and including the nutmeg, and pour this custard mixture over the cubed challah bread; add in the raisins, and mix gently with your hands to incorporate the custard and the raisins with the cubed bread, and allow the mixture to sit for about 10-12 minutes (the mixture will seem a bit “loose”, but this is fine).
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