Breadpuddingwithrum Recipes

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.

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.

Steps:

• BREAD PUDDING:.
• Preheat oven to 350ºF.
• Spray a 13x9" baking dish with nonstick cooking spray.
• Soak the raisins in the rum for at least 5 minutes.
• Tear brioche into 1" pieces and place in prepared dish.
• In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
• Whisk until well blended.
• Stir in nuts and raisins, if using.
• Pour over brioche; press down gently on brioche to submerge into custard.
• Let stand 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.
• 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.
• Serve warm and enjoy!

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
• Spread bread cubes on an ungreased baking sheet.
• Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
• Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
• Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
• Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
• Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
• Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
• Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
• Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.

Steps:

• break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins
• preheat the oven to 180C/gas mark 4
• squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl
• add the sugar spice fruit and the fruit juices and zest and mix well together
• melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to
• Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12

Steps:

• In several large bowls, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in bread cubes and raisins. , Transfer to four well-greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from the heat. Stir in butter and lemon zest until blended. Serve warm with bread pudding.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
• Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
• Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
• Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.