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Rum raisin bread pudding recipe

Rum raisin bread pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

A little more indulgent than your typical bread and butter pudding! The raisins are soaked in dark rum and combined with torn pieces of French bread. Feel free to use any stale bread you have to hand, however.

13 people made this

IngredientsServes: 4

  • 80g raisins
  • 100ml dark rum
  • 500ml milk
  • 75g butter
  • 200 to 300g day-old French bread, torn into bite-sized pieces
  • 3 eggs
  • 100g brown sugar

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Soak raisins in rum for half an hour.
  2. Meanwhile, warm the milk and butter in a saucepan till butter is melted; do not boil. Preheat oven to 160 C / Gas 2/3.
  3. In a large bowl combine the warm milk and butter with the bread; add rum-soaked raisins and mix together. In another bowl beat eggs with sugar, then add to the bread mixture and fold in till well combined. Once all of the bread pieces are well soaked, pour into lightly greased baking dish.
  4. Bake in preheated oven for 45 minutes, or till golden and set in the centre.

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Recipe Summary

  • 2 cups half-and-half
  • 2 cups whole milk
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 4 teaspoons vanilla extract, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
  • 1 cup golden raisins
  • 1 cup (8 oz.) gold rum
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream

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.


What is rum raisin bread pudding?

Well, first let’s discuss bread pudding in general. Bread pudding is a popular dessert made with bread (preferably stale bread), milk, eggs, and butter. It’s incredibly easy to make, super simple, and also really cheap. Plus it eliminates food waste and gives you a use for stale bread, which is a huge win in my book. It can be sweet or savory (hello, rosemary olive oil bread pudding) and can be made with a variety of different flavor combos. Some of the most popular are sticky toffee, buttered rum, cinnamon raisin…the options are endless.

Obviously my new favorite iteration of bread pudding is this rum raisin bread pudding. We made this rum bread pudding with a very heavy pour of rum, tons of raisins and CROISSANTS. So, like, you know it’s going to be goooooooood. To really push things over the edge we topped it with a hot buttered rum sauce.


Cooking Instructions

Prep time: 10 minutes
Cooking time: 50 minutes
Ready: 60 minutes

1.Preheat the oven to 350 degrees F
2.Take a large saucepan and add to it vanilla, milk, butter, brown sugar, cinnamon, rum and raisins and heat until it is warm. Simmer and stir until the sugar dissolves
3.Into a large bowl add cubed bread and pour hot milk mixture. Let it sit for 30 minutes so the bread absorbs the milk
4.Add the beaten eggs to the milk and bread mix and stir nicely. Pour the bread pudding into the buttered 1 ½ quart baking dish and bake for about 50 minutes


The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum-raisin Bread Pudding.

Ready to make this Rum-raisin Bread Pudding Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1/2 cup light rum 1/2 cup seedless raisins 2 cans (12 ounces each)
evaporated skim milk 1 cup frozen no-fat liquid egg substitute 2/3 cup
light brown sugar, packed 1 1/2 teasp. vanilla extract 1 small loaf
(about 5 ounces) French bread, cut into 1-inch cutes

1. Combine the rum & raisins in a small bowl and set aside for 15
minutes. 2. In a large bowl, whisk together the evaporated milk,
liquid egg, brown sugar and vanilla. Stir in the raisins, rum and
bread cubes and set aside for 20 minutes. Heat oven to 350 degrees.
Heat water in a tea kettle. 3. Pour mixture into a 9-by-5 1/2 inch (8
cup) non-stick loaf pan. Place the pan in the center of a baking pan
or large ovenproof casserole and position on a rack set in the middle
of the oven. Pour boiling water into the pan to reach halfway up the
sides of the loaf pan. 4. Bake until set in the center, 45 to 55
minutes. 5. Remove pan from oven & loaf pan from the water bath.
Cool on a wire rack. Serve chilled.

Yields
10 Servings


Cinnamon-Raisin Bread Pudding with Rum Sauce

Make sauce: In a large pan, bring milk to a simmer over medium-high heat. Set a fine-mesh strainer over a bowl put bowl in a container of ice water.

In a large bowl, whisk yolks with sugar until thick, about 3 minutes. Gradually whisk in hot milk. Return to pan cook over low heat, stirring, until slightly thickened and mixture coats the back of a spoon, 3 to 10 minutes. Strain into bowl stir in rum and vanilla. Let cool, stirring occasionally. Press plastic wrap directly onto the surface cover and chill for at least 2 hours and up to 2 days.

Make pudding: Preheat oven to 350°F butter a 1 1/2-quart shallow baking dish. Place dish on a foil-lined baking sheet.

Spread 1 side of each bread slice with butter. Cut bread into 1-inch pieces, transfer to baking dish and sprinkle with raisins.

In a bowl, whisk eggs, milk, cream, sugar and vanilla. Pour over bread. Bake until tip of a knife inserted into center comes out clean, 45 to 55 minutes. Cool for at least 20 minutes. Serve with sauce.


Make the bread pudding

  • Butter an 8-cup baking dish, such as an 8-inch square. Pile in the bread cubes the dish should be almost completely filled. Have ready a larger baking pan that can comfortably hold the smaller dish.
  • In a medium bowl, whisk the eggs, yolk, sugar, vanilla, and salt. Add the milk and cream, and whisk until well blended. Pour the egg mixture evenly over the bread. Cover with plastic wrap directly on the surface, and let sit at room temperature, pressing down on it occasionally to submerge the bread in the custard, for at least 45 minutes and up to 24 hours. (Refrigerate if soaking for more than 2 hours let sit at room temperature while the oven heats.)
  • Position a rack in the center of the oven and heat the oven to 350°f. Bring a kettle of water to a boil, and then take it off the heat. Remove the plastic wrap from the pudding and place the baking dish in the larger baking pan. Put the baking pan on the oven rack. Carefully pour enough hot water into the pan to reach about halfway up the sides of the baking dish.
  • Bake until the center of the pudding springs back when gently pressed with a finger and a knife inserted in the center comes out almost clean, 50 to 55 minutes. Cool in the water bath on a rack for about 15 minutes. Carefully lift the baking dish out of the water and transfer to the rack to cool.

Make the rum-raisin sauce

  • Combine the cream, raisins, and sugar in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, and cook, stirring frequently, until the mixture thickly coats a silicone spatula and holds a line drawn through it, 6 to 8 minutes. Off the heat, stir in the rum.

Serve

  • Serve the bread pudding warm or at room temperature with warm rum-raisin sauce drizzled over each portion. Serve the extra sauce on the side.

Coconut-Ginger
Scatter 2 Tbs. finely chopped crystallized ginger over the bread cubes. in place of milk and cream in the custard, use two well-shaken 13.4-oz. cans coconut milk. increase the vanilla to 2-1/2 tsp. and add 1-1/4 tsp. finely grated fresh lemon zest to the custard. After baking, sprinkle toasted shredded coconut over the pudding.

Cranberry-Almond
Soak 1/2 cup dried cranberries in very hot tap water until plumped, about 20 minutes. Drain well. Scatter the cranberries over the bread cubes. Add 3/4 tsp. pure almond extract to the custard. After baking, sprinkle toasted sliced almonds over the pudding.

Chocolate-Cherry
Soak 1/2 cup dried cherries in very hot tap water until plumped, about 20 minutes. Drain well. Scatter the cherries and 2 oz. finely chopped bittersweet chocolate over the bread cubes. increase the granulated sugar to 3/4 cup, and whisk 1 oz. (1/3 cup) unsweetened Dutchprocess cocoa powder into the custard.


What Is Rum Raisin Bread And Butter Pudding?

Rum Raisin Bread and Butter Pudding is a traditional dessert made with ingredients many people already have in their homes. It’s best served piping hot with a scoop of vanilla ice cream. It’s quite literally a sweet pudding that you make with bread.

It’s also one of those desserts that is so good that you’ll think about it all night, and then decide to treat yourself to a serving for breakfast. I won’t ever judge you for that.


Rum Raisin Bread Pudding

Ingredients

  • 1/2 large loaf brioche or challah bread – about 7-8 1/2” size slices (Other good variations would be pannetone, cinnamon bread, etc).
  • 3 cups skim milk
  • 1.5 tbsp butter (plus a little extra for greasing the pan)
  • 2 tsp cinnamon
  • 3/4 cup packed brown sugar
  • 1/4 cup rum (I used Mount Gay)
  • 3/4 cup raisins (I used half regular and half golden raisins)
  • 4 eggs

Cast iron skillet (for baking the bread pudding)

Instructions

Heat a grill to 350 degrees and prepare an indirect cooking zone where you will bake your bread pudding in a cast iron skillet.

Combine the milk, butter, cinnamon, brown sugar, rum and raisins in a sauce pot over medium heat. Bring to a light simmer (but do not boil!).

Meanwhile, tear your bread into small pieces and place into large bowl. Pour the milk mixture into the bowl of bread pieces and let the bread absorb the milk mixture. Stir and let sit for approximately 5 minutes. Next, beat the eggs and then pour them into the bread mixture. Stir everything together until the eggs are uniformly mixed in.

Prepare your cast iron skillet for baking by coating the pan with butter so the bread pudding will not stick. Pour the mixture into the cast iron skillet.

Bake the bread pudding on indirect heat at 350 for 45-50 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.

Serve with ice cream and lots of smiles. This is also great for breakfast the next day or for brunch.


Rum Raisin Bread Pudding

Rum raisin bread pudding is such a warmly flavored, custardy delight! Day old buttery brioche makes the most fantastic base.

Ingredients

  • FOR THE BREAD:
  • 1 cup Raisins
  • 1 Tablespoon Rum
  • 1 pound Brioche Bread, Cubed
  • ½ cups Chopped Almonds
  • 1 Tablespoon Cinnamon
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cloves
  • 1 pinch Salt
  • FOR THE CUSTARD:
  • 2 cups Milk
  • 4 ounces, weight Granulated Sugar
  • 2 whole Eggs
  • 4 whole Egg Yolks
  • 1 Tablespoon Vanilla Extract

Preparation

First, prepare the raisins. Put them in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up in it. Then drain them and transfer them to a bowl. Add the rum and stir it all together. Let the raisins soak up the rum for 20 minutes or so while you gather and measure out the rest of the ingredients. Then stir the raisins with the cubed bread, almonds, cinnamon, nutmeg, cloves and salt. Set it aside and start on the custard.

Bring the milk and sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar. Meanwhile, whisk the eggs and egg yolks until they are completely beaten. When the milk is gently bubbling, slowly whisk it into the eggs. Do just a little at first so that the eggs do not scramble. Once you have whisked in all of the milk, whisk in the vanilla. Then the custard is done and it is time to assemble everything.

Preheat oven to 300ºF and get out 8 individual ramekins. Divide the bread mixture evenly among the eight ramekins. Then evenly pour the custard over the bread in each ramekin. It takes roughly 2/3 of a cup per ramekin. Then get out either a large 9 x 13 baking dish or two 8 x 8 baking dishes and place the ramekins in them. Fill the baking dishes with water to go about 1/3 of the way up the sides of the ramekins, being careful not to get any in the bread puddings. Bake them until the custard sets and the top starts to brown, about 45 to 50 minutes. Serve warm immediately and enjoy!


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