Mulates Homemade Bread Pudding With Butter Rum Sauce Recipes

Steps:

• Preheat the oven to 350º. Grease a 9 x 13-inch pan and set aside.
• In a large mixing bowl, whisk the eggs. Add the milk, half-and-half, sugar,.
• and vanilla, and whisk well to combine.
• Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over. Make sure that all of the bread is thoroughly soaked in the liquid.
• Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving.
• Serve with butter rum sauce.
• BUTTER RUM SAUCE.
• 4 Tblsp (1/2 stick) unsalted butter.
• 1/4 cup sugar.
• 1/2 cup heavy cream.
• 1/2 cup rum (although you can use any rum you want, AB relies on a dark spiced rum [Capt. Morgan] for this).
• Place the butter in a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes.
• Add the cream and rum and cook for 5 minutes, or until slightly thickened.
• Serve warm over the bread pudding.

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:

• 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:

• 1. Preheat oven to 350 degrees. Grease a 9x13-inch pan and set aside.
• 2. In a large mixing bowl, whisk the eggs. Add the milk, half and half, sugar, and vanilla. Whisk until combined.
• 3. Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over all. Make sure that all of the bread is thoroughly soaked in the liquid.
• 4. Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill about 2 hours, then reheat for serving. Serve with Caramel Rum Sauce.
• 5. CARAMEL RUM SAUCE: Combine sugar and cornstarch in a heavy saucepan. Stir in cream, water, and corn syrup.
• 6. Cook and stir over medium heat until thickened and bubbly (mixture may look curdled. Not to worry. Cook and stir for 2 minutes more.
• 7. Remove from heat and stir in butter, vanilla, and rum. Let mixture stand at room temperature until cooled. Store in refrigerator for up to 2 months.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.