Rum Glazed Eggnog Bread Pudding Recipe 415 Food

EGGNOG BREAD WITH RUM GLAZE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 5 inch bread pan with baking spray.
• In the bowl of a stand mixer, combine eggs, eggnog, spiced rum, granulated sugar, vanilla extract. and softened butter and beat until combined.
• In a medium bowl, combine flour, French vanilla pudding mix, baking powder, salt, nutmeg, and cinnamon and whisk until combined.
• Gradually pour the dry ingredients into the stand mixer on low speed and mix just until combined.
• Pour batter into the prepared bread pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Allow bread to cool.
• Whisk together all glaze ingredients until smooth.
• Drizzle over the bread.

RUM RAISIN BREAD PUDDING

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.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)

Steps:

• Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!

EGGNOG BREAD PUDDING

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.

HOLIDAY RUM EGGNOG BREAD

Steps:

• Preheat oven to 350°.
• Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
• Blend in sugar, eggnog, butter, rum extract and vanilla extract.
• Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
• Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
• Pour the batter into pan(s).
• If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
• If baking the breads in the smaller pans, bake 35-40 minutes.
• Cool 10 minutes, then remove from pan.
• Cool breads completely, then wrap tightly. Keep in the refrigerator.