BREAD PUDDING WITH HOT BUTTER RUM SAUCE
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
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
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
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
Make and share this Bread Pudding With Rum Sauce recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
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.
MULATE'S HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE
Recipe adapted from Alton Brown's cookbook "Feasting on Asphalt". This is an unusual bread pudding in that the texture is smooth, and dense with no evidence of the bread at all, almost like a tres leches cake because they make it from left over hamburger buns, which they soak in eggs and cream until the buns lose all form and shape. With hard sauce, the pudding is amazing.Mulate's is a restaurant in New Orleans.
Provided by TxGriffLover
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 308.6, Fat 11.3, SaturatedFat 5.6, Cholesterol 149.7, Sodium 205.8, Carbohydrate 43.1, Fiber 0.8, Sugar 28.8, Protein 9.4
HOMEMADE BREAD PUDDING WITH BUTTER RUM SAUCE
The bread pudding recipe is an original from Mulate's Restaurant in New Orleans. It was given to me by my friend Rene. The rum sauce is different from the one at Mulate's. We just couldn't seem to get their sauce "just right."
Provided by Joyce Lowery
Categories Puddings
Time 1h5m
Number Of Ingredients 16
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.
RUM SAUCE FOR BREAD PUDDING
A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert!
Provided by Mona Theriot
Categories Sauces
Time 8m
Yield 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1317.2, Fat 44.2, SaturatedFat 27.7, Cholesterol 128.1, Sodium 440.4, Carbohydrate 225.1, Fiber 0.4, Sugar 200.2, Protein 10.6
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