Apple Rum Bread Pudding With Butterscotch Rum Sauce Recipe 435 Food

APPLE RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F and spray an 11x7-inch (or equivalent 2-quart) baking dish with nonstick cooking spray.
• Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
• Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
• Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.
• Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated for a few hours and up to overnight. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.

APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE RECIPE - (4.3/5)

Steps:

• To make the bread pudding: Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside. Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated. Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes. Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce. Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. NOTES: Mine puffed up quite a bit while baking in the oven and sank a little once cooled. Bread puddings are meant to be eaten warm, swimming in thick, rich, caramel sauce spiked with rum. It IS the ONLY WAY to eat bread pudding! Just drizzle the sauce on a slice and pop them in the microwave for 30 seconds or so on high. The pudding becomes more moist, softer and SO delicious! This one is a REAL KEEPER.

BREAD PUDDING WITH RUM SAUCE

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.

RUM RAISIN 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.

BUTTERSCOTCH RUM SAUCE

Steps:

• Mix first 4 ingredients in med heavy saucepan.
• Bring to a boil.
• Reduce to low and cook 20 minutes.
• Add rum and vanilla.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE

Steps:

• Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
• Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
• Place the bread cubes in a large bowl.
• Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
• Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
• Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
• In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
• Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
• Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

RUM SAUCE FOR BREAD PUDDING

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.

BREAD PUDDING WITH CARAMEL RUM SAUCE

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!

BUTTERSCOTCH RUM SAUCE

Steps:

• In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.

APPLE BREAD PUDDING WITH MAPLE RUM SAUCE

Steps:

• In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch (2.5 L) square baking pan.
• Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
• Bake in preheated 350°F (180°C) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and cool slightly.
• Serve warm with maple rum sauce.
• *** Maple Rum Sauce - Over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.

APPLE, RUM AND RAISIN BREAD PUDDING

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.