Portuguese Bread Pudding With Rum And Salted Caramel Sauce Food

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

PORTUGUESE BREAD PUDDING

Steps:

• Prepare you carmel sauce first and coat well the pudding mould.
• With your hands break bread into very little pieces,as little as possible.
• Beat your eggs along with your milk, coconut and the grind from the orange and the juice, beat well.
• Now add in your bread and raisons, and mix everything well.
• Pour into pudding mould and place in oven for about 50 minutes, depending on stove, at 350º.
• To test if your pudding is cooked insert a toothpick, if it comes out dry its ready.
• Remove from stove and turn over to a serving dish. If you have any left over carmel pour over the top.

PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE

Steps:

• Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
• Take milk mix off of heat and set aside until cool.
• While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
• Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
• When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
• Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
• After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
• While bread pudding is cooling, begin to make the caramel sauce.
• In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
• Very slowly add the cream, stirring constantly.
• Remove from heat.
• To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.

SALTED CARAMEL BREAD PUDDING

Steps:

• Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
• Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
• Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
• Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

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.

BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 350ºF.
• Spray a 13x9" baking dish with nonstick cooking spray.
• Soak the raisins in the rum for at least 5 minutes.
• Tear brioche into 1" pieces and place in prepared dish.
• In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
• Whisk until well blended.
• Stir in nuts and raisins, if using.
• Pour over brioche; press down gently on brioche to submerge into custard.
• Let stand 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.
• 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.
• Serve warm and enjoy!