Italian Rum Raisin Bread Pudding Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
• Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Steps:

• Mix white sugar and eggs.
• Add heavy cream, raisins, Tuaca, banana liqueur and add to 1 1/2 loafs of egg bread cut into 1" cubes.
• Gently mix.
• Place mixture in buttered pan.
• Cover with brown sugar.
• Bake for 2 hours at 300°F.
• This will make a lot so you may want to half the recipe. Make sure to cut the bread in small pieces and stir well to coat all the bread.

Steps:

• Preheat oven to 350°F.
• Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
• Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
• Spread bread evenly in the dish.
• Whisk eggs in a medium size mixing bowl.
• Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
• Stir in the rum soaked raisins.
• Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
• Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
• Bake for 35- 40 minutes or until puffed& set in the center.
• Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.

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.

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.

Steps:

• Preheat oven to 350F.
• Combine pineapple, milk and bread in mixing bowl.
• Stir together and let stand 10 min.
• Stir in the remaining ingredients.
• Pour mixture into lightly oiled 9 x 9 in. baking pan.
• Last 3 ingredients are for glaze.
• Melt margarine .
• Add rum and brown sugar and stir just until sugar is dissolved.
• Spoon in thin layer over top of pudding.
• Bake for 25 min, top with almonds.
• Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
• Serve warm.

Steps:

• In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
• Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
• Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
• Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
• To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.