Rum Raisin Bread Butter Pudding Food

RUM RAISIN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and rum. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

RUM & RAISIN BREAD & BUTTER PUDDING

Steps:

• Mix the fruit and demerara together in a small bowl or large mug and pour the rum over it to coat all the fruit. Mix the fruit and sugar around in the rum then cover and leave in the fridge for 24 hours.
• Preheat oven to 180°C.
• Butter all the bread you have on one side and put aside.
• Slowly mix 150g white cane sugar in a bowl with 4 eggs, added slowly. Also add 2 drops of vanilla extract.
• Whisk slowly until smooth and creamy, then continue to add while slowly adding the cream and the milk.
• Layer the bread in the bottom of a large ovenproof dish and then sprinkle the soaked fruit over this layer. Add another layer of bread, and repeat the process until you run out of bread and fruit.
• Pour over the vanilla custard and allow to stand for 15-20 minutes to allow the bread to soak up all the custard. If you have any rum and sugar remaining in the fruit bowl pour this over the top of the pudding after 15-20 minutes of standing.
• Place in a bain marie in the oven and cook for around thirty minutes until it is golden brown and slighty crispy on top.
• Enjoy!

RUM BREAD PUDDING

Steps:

• Combine raisins and rum in small saucepan. Heat to just a simmer, cover and set aside.
• Use a portion of the butter to coat a 2" hotel pan. Reserve remaining butter.
• Tear the bread into chunks and place in a large bowl. Pour cream over bread and set aside until soft.
• Beat eggs and sugar until smooth and thick. Add vanilla, melted butter, raisins and rum.
• Toss egg mixture with bread gently to blend. Pour into the hotel pan and bake until browns and almost set, about 45 minutes.

APPLE, RUM AND RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; 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.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.