I need a recipe for Bread Pudding that includes the rum sauce to go on top?!
Thank you!Www@FoodAQ@Com
Answers:
Old-Fashioned Bread Pudding W/ Rum Sauce
Ingredients
3 Eggs; slightly beaten 1/4 ts Ground nutmeg
3 c Milk RUM SAUCE
3 c Crumbled day-old biscuits 3/4 c Sugar
1/2 c Sugar 1 tb Cornstarch
1/2 c Raisins 2/3 c Water
1/4 c Butter or margarine; melted 1/3 c Rum
1/4 ts Salt 1/2 ts Lemon juice
1 tb Grated lemon rind 1 tb Butter or margarine
Instructions for Old-Fashioned Bread Pudding W/ Rum Sauce
PUDDING: Combine eggs and milk; stir well!. Add crumbled biscuits and next five ingredients; stir gently!. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg!. Place dish in a larger shallow pan; add water to depth of 1 inch!. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean!. Serve warm with Rum Sauce!. Yields 6-8 servings!. RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat!. Cook 1 minute, stirring constantly!. Add lemon juice and butter; stir until butter melts!. Serve warm!. Yields 1-1/2 cups!.
however this one is great too!
Apple Bread Pudding with Vanilla (or Bourbon) Sauce
Rosie’s Bakery Book
Ingredients:
1 cup heavy cream
1 cup milk
2 whole eggs
2 large egg yolks
1/3 cup lightly packed brown sugar
? tsp salt
1 1/2 tsp vanilla
2 ? tsp ground cinnamon (or apple pie spice)
3 –4 croissants, cut into ? inch cubes (4 cups) (or any sweet type bread like Portuguese, challah)
2 cups cubed (1/2 inch) peeled tart apples (about 3) such as McIntosh or Granny Smith!.
? cup raisins
1 TBSP plus 1 tsp granulated sugar
Sauces follow!.
Method:
1!. In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ? tsp cinnamon until blended!.
2!. Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation!.
3!. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked!.
4!. Fifteen minutes before baking, preheat the oven to 350!. Grease an 8 inch square baking dish with butter!. Scoop the pudding into the baking dish!. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding!.
5!. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish!.
6!. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes!.
7!. Remove the pudding from the water bath and allow it to cool while you make the sauce!.
Vanilla Sauce
? cup plus 2 TBSP heavy cream
? cup plus 2 TBSP milk
? cup sugar
? tsp salt
1 TBSP cornstarch
3 TBSP unsalted butter, cut into 3 pieces
1 ? tsp vanilla
? tsp ground nutmeg
1!. Scald the cream, all but ? cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat!.
2!. Dissolve the cornstarch in the remaining milk in a small cup!. Stir it into the cream mixture!.
3!. Bring the mixture to a boil over low heat, whisking constantly!. Continue boiling and whisking until the sauce thickens, about 3 minutes!.
4!. Remove the pan from the heat and stir in the butter, vanilla and nutmeg!. Allow to cool slightly before serving!.
Bourbon Sauce
? cup sugar
2 large egg yolks
5 TBSP bourbon
4 TBSP (1/2 stick) unsalted butter, cut into 4 pieces
1!. Pour ? inch water in the bottom of a double boiler and bring it to a simmer over medium low heat!.
2!. Place the sugar and egg yolks in the top of the double boiler (not yet over the simmering water) and stir vigorously with a whisk until light in color!.
3!. Whisk in the bourbon and place the top of the double boiler over the simmering water!. Cook, whisking vigorously, until the mixture is hot and slightly thickened, 3-4 minutes!.
4!. Pour the mixture through a fine strainer into a small bowl, add the butter, and stir until it melts!.
5!. Serve the sauce warm over the bread pudding!.Www@FoodAQ@Com
Ingredients
3 Eggs; slightly beaten 1/4 ts Ground nutmeg
3 c Milk RUM SAUCE
3 c Crumbled day-old biscuits 3/4 c Sugar
1/2 c Sugar 1 tb Cornstarch
1/2 c Raisins 2/3 c Water
1/4 c Butter or margarine; melted 1/3 c Rum
1/4 ts Salt 1/2 ts Lemon juice
1 tb Grated lemon rind 1 tb Butter or margarine
Instructions for Old-Fashioned Bread Pudding W/ Rum Sauce
PUDDING: Combine eggs and milk; stir well!. Add crumbled biscuits and next five ingredients; stir gently!. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg!. Place dish in a larger shallow pan; add water to depth of 1 inch!. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean!. Serve warm with Rum Sauce!. Yields 6-8 servings!. RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat!. Cook 1 minute, stirring constantly!. Add lemon juice and butter; stir until butter melts!. Serve warm!. Yields 1-1/2 cups!.
however this one is great too!
Apple Bread Pudding with Vanilla (or Bourbon) Sauce
Rosie’s Bakery Book
Ingredients:
1 cup heavy cream
1 cup milk
2 whole eggs
2 large egg yolks
1/3 cup lightly packed brown sugar
? tsp salt
1 1/2 tsp vanilla
2 ? tsp ground cinnamon (or apple pie spice)
3 –4 croissants, cut into ? inch cubes (4 cups) (or any sweet type bread like Portuguese, challah)
2 cups cubed (1/2 inch) peeled tart apples (about 3) such as McIntosh or Granny Smith!.
? cup raisins
1 TBSP plus 1 tsp granulated sugar
Sauces follow!.
Method:
1!. In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ? tsp cinnamon until blended!.
2!. Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation!.
3!. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked!.
4!. Fifteen minutes before baking, preheat the oven to 350!. Grease an 8 inch square baking dish with butter!. Scoop the pudding into the baking dish!. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding!.
5!. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish!.
6!. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes!.
7!. Remove the pudding from the water bath and allow it to cool while you make the sauce!.
Vanilla Sauce
? cup plus 2 TBSP heavy cream
? cup plus 2 TBSP milk
? cup sugar
? tsp salt
1 TBSP cornstarch
3 TBSP unsalted butter, cut into 3 pieces
1 ? tsp vanilla
? tsp ground nutmeg
1!. Scald the cream, all but ? cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat!.
2!. Dissolve the cornstarch in the remaining milk in a small cup!. Stir it into the cream mixture!.
3!. Bring the mixture to a boil over low heat, whisking constantly!. Continue boiling and whisking until the sauce thickens, about 3 minutes!.
4!. Remove the pan from the heat and stir in the butter, vanilla and nutmeg!. Allow to cool slightly before serving!.
Bourbon Sauce
? cup sugar
2 large egg yolks
5 TBSP bourbon
4 TBSP (1/2 stick) unsalted butter, cut into 4 pieces
1!. Pour ? inch water in the bottom of a double boiler and bring it to a simmer over medium low heat!.
2!. Place the sugar and egg yolks in the top of the double boiler (not yet over the simmering water) and stir vigorously with a whisk until light in color!.
3!. Whisk in the bourbon and place the top of the double boiler over the simmering water!. Cook, whisking vigorously, until the mixture is hot and slightly thickened, 3-4 minutes!.
4!. Pour the mixture through a fine strainer into a small bowl, add the butter, and stir until it melts!.
5!. Serve the sauce warm over the bread pudding!.Www@FoodAQ@Com
this is the best i have ever had it is made with krispy creme donuts
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4!.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F!.
Cube donuts into a large bowl!. Pour other ingredients on top of donuts and let soak for a few minutes!. Mix all ingredients together until donuts have soaked up the liquid as much as possible!.
Bake for about 1 hour until center has jelled!. Top with Butter Rum Sauce!.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar!. Add rum and heat until bubbly!. Pour over each serving of Krispy Kreme Bread Pudding!.Www@FoodAQ@Com
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4!.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F!.
Cube donuts into a large bowl!. Pour other ingredients on top of donuts and let soak for a few minutes!. Mix all ingredients together until donuts have soaked up the liquid as much as possible!.
Bake for about 1 hour until center has jelled!. Top with Butter Rum Sauce!.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar!. Add rum and heat until bubbly!. Pour over each serving of Krispy Kreme Bread Pudding!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/view/0,1640,148!.!.!.Www@FoodAQ@Com
The Only one i could find with rum in it is called Cajun-Country Bread Pudding With Rum Sauce & Recipe!.
Here it is anyway
Ingredients
7 tbsp butter, unsalted, melted
1/4 cup butter, unsalted, melted
16 cup french bread cubes, dry packed
3 eggs
1 1/2 cup sugar
2 tbsp vanilla extract
1 tsp nutmeg, grated
1 1/2 tsp cinnamon, ground
3 cup milk
3/4 cup sultanas
3/4 cup coconut, flaked
1/2 cup pecans, toasted, coarsely chopped
RUM SAUCE
1 cup butter, unsalted
1 1/2 cup sugar
2 egg, beaten until frothy
1/2 cup dark rum
SOFT CREAM
1 pt whipping cream
1/3 cup sugar, confectioners, sifted
1 tbsp pure vanilla extract
2 tbsp cognac
2 tsp frangelico liqueur
1/4 cup dairy sour cream
Directions
Pour 7 tablespoons butter into a 13" x 9" baking pan; swirl it around
to coat bottom and sides!. Pour excess butter and additional 1/4 cup
butter into a small bowl; set aside!. Place bread cubes in buttered
baking dish; set aside!. In a large bowl, beat eggs and sugar with an
electric mixer until thickened and light lemon-coloured, 3 to 4
minutes!. Add vanilla, nutmeg, cinnamon, milk, raisins, coconut,
pecans and reserved butter; beat on low speed to combine!. Pour
liquid over bread in baking dish; stir to distribute nuts, coconut
and raisins evenly!. Set pan aside until bread has absorbed all of
liquid, 30 to 45 minutes!. Press bread down into liquid often to cover
all cubes with liquid!. Preheat oven to 350F!. Bake in preheated oven
until crusty and golden brown on top, 45 to 60 minutes!. While pudding
is baking, prepare Rum Sauce and Soft Cream!. Cool bread pudding to
lukewarm!. When bread pudding has cooled, slice into squares!. Place a
spoonful of rum sauce in botttom of each serving bowl; add a square
of bread pudding!. Top with a generous dollop of cream!. Makes 15 to
18 servings!.
TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar
mixture until light and fluffy!. Put mixture in top of a double
boiler over simmering water; cook 20 minutes, whisking often!. The
mixture should be silky smooth and light in colour!. Whisk 2
tablespoons hot butter mixture into beaten eggs, then 2 tablespoons
more!. Whisk warmed egg mixture slowly into remaining butter mixture!.
Cook mixture over barely simmering water until thickened, 4 to 5
minutes, whisking constantly!. Cool slightly; whisk in rum!. Sauce may
be kept warm over hot water until served!.
TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very
cold!. Place all ingredients in bowl; beat with an electric mixer on
medium- high speed until soft, loose peaks from, 3 to 4 minutes!. The
cream should have a slightly runny, cloud-like consistency that
softly drapes over the bread pudding!. Do not overbeat!. Cover tightly
and refrigerate until served!.
"I know of no dessert that gives me greater pleasure than the bread
pudding desserts I discovered during my trips to Louisiana!. This
version is light and airy rather than heavy and dense!. It has an
exciting combination of tastes and textures to please your mouth!. It
is sinfully rich and guaranteed to please the most ardent dessert
fan!. I'm sure you will enjoy this as much as I did!."
Servings: 15 servings
If That is no godd then check out this website it has loads and loads of recipes for bread puddings-- http://www!.recipe-ideas!.co!.uk/bread-pudd!.!.!.Www@FoodAQ@Com
Here it is anyway
Ingredients
7 tbsp butter, unsalted, melted
1/4 cup butter, unsalted, melted
16 cup french bread cubes, dry packed
3 eggs
1 1/2 cup sugar
2 tbsp vanilla extract
1 tsp nutmeg, grated
1 1/2 tsp cinnamon, ground
3 cup milk
3/4 cup sultanas
3/4 cup coconut, flaked
1/2 cup pecans, toasted, coarsely chopped
RUM SAUCE
1 cup butter, unsalted
1 1/2 cup sugar
2 egg, beaten until frothy
1/2 cup dark rum
SOFT CREAM
1 pt whipping cream
1/3 cup sugar, confectioners, sifted
1 tbsp pure vanilla extract
2 tbsp cognac
2 tsp frangelico liqueur
1/4 cup dairy sour cream
Directions
Pour 7 tablespoons butter into a 13" x 9" baking pan; swirl it around
to coat bottom and sides!. Pour excess butter and additional 1/4 cup
butter into a small bowl; set aside!. Place bread cubes in buttered
baking dish; set aside!. In a large bowl, beat eggs and sugar with an
electric mixer until thickened and light lemon-coloured, 3 to 4
minutes!. Add vanilla, nutmeg, cinnamon, milk, raisins, coconut,
pecans and reserved butter; beat on low speed to combine!. Pour
liquid over bread in baking dish; stir to distribute nuts, coconut
and raisins evenly!. Set pan aside until bread has absorbed all of
liquid, 30 to 45 minutes!. Press bread down into liquid often to cover
all cubes with liquid!. Preheat oven to 350F!. Bake in preheated oven
until crusty and golden brown on top, 45 to 60 minutes!. While pudding
is baking, prepare Rum Sauce and Soft Cream!. Cool bread pudding to
lukewarm!. When bread pudding has cooled, slice into squares!. Place a
spoonful of rum sauce in botttom of each serving bowl; add a square
of bread pudding!. Top with a generous dollop of cream!. Makes 15 to
18 servings!.
TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar
mixture until light and fluffy!. Put mixture in top of a double
boiler over simmering water; cook 20 minutes, whisking often!. The
mixture should be silky smooth and light in colour!. Whisk 2
tablespoons hot butter mixture into beaten eggs, then 2 tablespoons
more!. Whisk warmed egg mixture slowly into remaining butter mixture!.
Cook mixture over barely simmering water until thickened, 4 to 5
minutes, whisking constantly!. Cool slightly; whisk in rum!. Sauce may
be kept warm over hot water until served!.
TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very
cold!. Place all ingredients in bowl; beat with an electric mixer on
medium- high speed until soft, loose peaks from, 3 to 4 minutes!. The
cream should have a slightly runny, cloud-like consistency that
softly drapes over the bread pudding!. Do not overbeat!. Cover tightly
and refrigerate until served!.
"I know of no dessert that gives me greater pleasure than the bread
pudding desserts I discovered during my trips to Louisiana!. This
version is light and airy rather than heavy and dense!. It has an
exciting combination of tastes and textures to please your mouth!. It
is sinfully rich and guaranteed to please the most ardent dessert
fan!. I'm sure you will enjoy this as much as I did!."
Servings: 15 servings
If That is no godd then check out this website it has loads and loads of recipes for bread puddings-- http://www!.recipe-ideas!.co!.uk/bread-pudd!.!.!.Www@FoodAQ@Com