Bread Pudding With Hot Butter Rum Sauce Food

HOT BUTTERED RUM BREAD PUDDING

Steps:

• Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.
• Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.

BREAD PUDDING WITH RUM SAUCE

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.

BREAD PUDDING WITH HOT BUTTER RUM SAUCE

Steps:

• For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
• Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
• For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

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 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.

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.

HOT BUTTERED RUM SAUCE

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.

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.

MULATE'S HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE

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.

DONUT BREAD PUDDING WITH BUTTER RUM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
• Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.
• Butter Rum Sauce:
• 1 stick butter
• 1 pound box confectioners' sugar
• Rum, to taste
• Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Donut Bread Pudding.

BREAD PUDDING WITH HOT BUTTERED RUM SAUCE

Steps:

• 1. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside.
• 2. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well. Add rum (I use Bacardi light rum) and whisk. Add Half and Half and whisk. Stir in raisins.
• 3. Add bread to mixture and stir lightly to coat. Place a large plate or bowl over the bread mixture to weigh down the bread and keep it in the liquid. Let soak for about 20 minutes.
• 4. Pour into prepared baking dish, cover with foil and bake for about 1 1/2 hours. Remove from oven and keep covered while making sauce.
• 5. HOT BUTTERED RUM SAUCE: In a saucepan over low heat, melt butter. Add milk to butter and stir well.
• 6. Mix cornstarch and sugar and stir to remove lumps. Add to milk mixture and continue cooking over low to medium low heat, stirring constantly until thickened. Do not boil!
• 7. Add molasses into the rum and stir to dissolve. Quickly stir into the thickened sauce. Serve with the warm bread pudding.