BREAD PUDDING WITH RUM SAUCE
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
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.
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
NEW ORLEANS-STYLE BREAD PUDDING
From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!
Provided by chefRD
Categories Dessert
Time 1h35m
Yield 16-20 serving(s)
Number Of Ingredients 15
Steps:
- For the Bread Pudding:.
- Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
- Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
- For Whiskey Sauce:.
- Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
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.
RUM RAISIN BREAD PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE
Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
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.
NEW ORLEANS BREAD PUDDING
"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
AUTHENTIC NEW ORLEANS BREAD PUDDING
Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef's Notes: There's a certain way to "scald" milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don't let it come to a boil and don't let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it's no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Recipe #388590"
Provided by daisygrl64
Categories Dessert
Time 1h35m
Yield 12-14 pieces
Number Of Ingredients 12
Steps:
- First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan.
- Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
- Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
- Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
- At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard).
- Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
- Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).
NEW ORLEANS STYLE BREAD PUDDING
This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread.
Provided by gailanng
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees (lower temperature if baking in glass pan).
- Butter 10" x 14" baking pan.
- Place bread cubes into a large mixing bowl.
- Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
- Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
- Add egg and sugar mixture to bread mixture. Stir in melted butter.
- Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
- Bake uncovered approximately 45 minutes to1 hour. The edges will turn slightly brown, pulling away from pan and center will be set.
- Best if eaten the same day.
Nutrition Facts : Calories 879.3, Fat 25.8, SaturatedFat 14.1, Cholesterol 200.8, Sodium 947.8, Carbohydrate 134.4, Fiber 3.1, Sugar 56.8, Protein 27.6
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