Bread Pudding With Hot Buttered Rum Sauce Food

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BREAD PUDDING WITH HOT BUTTER RUM SAUCE



Bread Pudding with Hot Butter Rum Sauce image

This bread pudding with hot butter rum sauce is the best bread pudding I've ever had! The sauce alone will change your life.

Provided by Pinch of Yum, adapted from the Neely's Rum Raisin Bread Pudding

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 12

7-8 cups torn or cubed French bread
3/4 cup dark brown sugar
3 cups milk
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup raisins
1/4 cup rum, divided
4 beaten eggs
1/3 cup heavy cream
1 cup white sugar
1/2 cup butter

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.

Nutrition Facts : Calories 402 calories, Sugar 38.2 g, Sodium 268.5 mg, Fat 16.4 g, SaturatedFat 9.7 g, TransFat 0.6 g, Carbohydrate 55.8 g, Fiber 1.8 g, Protein 7.4 g, Cholesterol 103 mg

HOT BUTTERED RUM BREAD PUDDING



Hot Buttered Rum Bread Pudding image

Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2. Bring the mixture to a boil and cook for 2 minutes. Follow recipe as directed.

Provided by Emily Nabors Hall

Categories     Desserts

Time 50m

Yield Serves 10

Number Of Ingredients 15

2 cups half-and-half
2 cups whole milk
1 1/2 cups granulated sugar
6 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 teaspoons vanilla extract, divided
1 1/2 teaspoons kosher salt, divided
15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
1 cup golden raisins
1 cup (8 oz.) gold rum
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream

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.

RUM SAUCE FOR BREAD PUDDING



Rum Sauce for Bread Pudding image

Make and share this Rum Sauce for Bread Pudding recipe from Food.com.

Provided by littleturtle

Categories     Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 cup apple juice or 1 cup milk
8 ounces evaporated milk
1 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon cinnamon
2 ounces rum
3 -4 drops food coloring

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.

Nutrition Facts : Calories 148.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 15.7, Sodium 48.1, Carbohydrate 21.9, Sugar 18.9, Protein 1.3

RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

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



Bread Pudding with Rum Sauce image

Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 pound)
1 cup milk
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum

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.

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

This rich sauce is great for a fun new dessert fondue. The actual number of servings depends on how much fondue each guests eats, but it can go a long way.

Provided by snw716

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

6 tablespoons butter
1 cup firmly packed golden brown sugar
⅓ cup heavy whipping cream
2 tablespoons light corn syrup
½ teaspoon rum-flavored extract

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.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.2 g, Cholesterol 36.5 mg, Fat 12.3 g, Protein 0.3 g, SaturatedFat 7.8 g, Sodium 76 mg, Sugar 28.1 g

RUM SAUCE (FOR BREAD PUDDING, CAKE, ETC.)



Rum Sauce (For Bread Pudding, Cake, Etc.) image

Dress up bland bread pudding or coffee cake, use to rescue day old donuts, or add some adult richness to ice cream. Be creative, add a little cinnamon, a few raisins, walnuts, bananas... The possibilities are endless. Have fun and enjoy!

Provided by Stoblogger

Categories     Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 cup fat-free half-and-half
1 cup sugar
1/2 cup spiced rum
1/2 teaspoon salt
1/4 cup cold water
2 tablespoons corn starch
1/8 cup butter
1 teaspoon pure vanilla extract

Steps:

  • Combine the corn starch and water in a small bowl and set aside.
  • In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.
  • When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!
  • The sauce should thicken within a few seconds.
  • Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.
  • Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.
  • Pour over day old donuts, bake at 375° for 20 minutes for a quick brunch. Serve with coffee.
  • Pour over unbaked, canned biscuits, bake at 375° for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.

Nutrition Facts : Calories 173.8, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.2, Sodium 215.2, Carbohydrate 27.8, Sugar 26.5, Protein 0.8

HOT BUTTERED RUM SAUCE



Hot Buttered Rum Sauce image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 32

Number Of Ingredients 4

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

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.

Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg

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