Hot Buttered Rum Bread Pudding Recipes

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Steps:

• Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum.
• Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours.
• Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm.
• When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.

Steps:

• Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
• Preheat oven to 350°.
• Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
• Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes).
• Add egg substitute; beat until combined.
• Beat in banana, rum, and vanilla.
• Add flour mixture to banana mixture; beat on low speed just until combined.
• Scrape batter into prepared pan with a spatula; smooth top.
• Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter.
• Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 5 minutes before turning out onto a wire rack to cool completely.

Steps:

• In a double boiler, melt butter.
• Stir in milks and sugar.
• Heat over medium heat to gentle boil; stir constantly for 2-3 minuutes.
• Dissolve cornstarch in a little water and add to hot milk.
• Stir until thick.
• Remove from heat, then whisk in cinnamon, rum, and food coloring.
• Pour rum sauce over bread pudding and serve.

Steps:

• Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.