Decadent Bread Pudding W Heavenly Rum Sauce Food

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.

DECADENT BREAD PUDDING W/ HEAVENLY RUM SAUCE

Steps:

• 1. For bread pudding: Preheat oven to 350 degrees. Chop bread into 1/2 - 1 inch cubes. (I did about half of each to get a mixture of texture in the finished product. Also, I used french bread that was 5 days old, so very stale bread works just as well.) Set aside. In a LARGE mixing bowl, mix all of the pudding ingredients together well. (I let mine sit a little so the sugar began to dissolve, then I gave it another good stir before adding the bread.) Add the bread and toss to coat well. Allow to sit for about 15 minutes, then give it another good toss to evenly coat everything. Allow to sit another 15 minutes and toss again. Pour mixture into a LARGE casserole pan. Cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes. Note: I'm thinking I'm going to leave the nuts out next time. I wasn't too hot for them in this.
• 2. For sauce: Add all ingredients to a saucepan and stir frequently until boils. Allow to boil for one minutes while stirring continuously. Remove from heat. Pour over bread pudding and allow to soak in, or serve over individual servings. I poured mine over the top. This makes a lot of sauce, you may not want to use it all if pouring over the top. Note: The baking soda gives the sauce a foamy texture, which I liked, but I found that you could also taste it in the sauce. I don't know if that was because I didn't let it cook long enough (it foamed up and was starting over the edge of my pan just as it began to boil), or if I used too much, so I will most likely leave it out all together next time. I originally used a full teaspoon, so I reduced that amount to half a teaspoon in the recipe. I recommend using the lesser amount if you choose to add it. Also, this sauce would be amazing over ice cream! I'm thinking leave out the baking soda and let it cook down until it thickens a little, for use over either, actually. YUM!!!
• 3. P.S. For some reason it wouldn't let me post the full picture of the finished product, it cut it in half. So, what you see of the pan is only half. It really does make a HUGE pan. Be warned! LOL

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; 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.

BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
• In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 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.
• Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.