Rum Raisin Bread Pudding An Old Fashioned Favourite In a bowl, combine heavy cream, eggs, vanilla, salt, brown sugar, spices and 1 4 cup of the dark rum. meanwhile in a separate bowl soak the raisins in the hot water along with the remaining 1 4 cup of rum. 2. next, cut the brioche rolls into cubes, coat with melted butter then submerge into the liquid mixture followed by the raisins, including. Start by soaking the raisins in either hot water with rum or overnight in rum. next combine all the liquid ingredients along with the salt, sugar, spices and 1 4 cup of dark rum. cube the brioche buns, place into a bowl then pour in the melted butter, raisins and liquid mixture. after soaking for 15 minutes or so, spread into a buttered baking.
Rum Raisin Bread Pudding With Warm Vanilla Sauce Recipe Winter The ultimate boozy bread pudding with hot butter rum sauce rum raisin bread pudding is a mash up of two very old west indian favorites. who knew boozy bread pudding would be so amazing!. Then increase the heat to medium high and bring the sauce to a gentle boil. once achieved, remove the sauce from heat. then stir in the rum until fully incorporated. pour half of the hot buttered rum sauce over the bread pudding save the remaining sauce for serving. let pudding sit for at least 30 minutes. Pre heat oven to 160c. place rum into a microwave safe container, warm in the microwave for 1 ½ mins the rum should be just starting to boil. add raisins to hot rum and mix to coat thoroughly, then stir periodically until rum is absorbed by raisins (see notes). grease a 20cm x 30cm x 5cm high baking dish (8 inch x 12 inch x 2 inch high). Sprinkle the bread cubes and raisins with the nutmeg. whisk together the cream, milk, eggs, egg yolks, eggs, vanilla, sugar and salt until the sugar is dissolved: pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. let stand for 20 minutes.
Rum Raisin Bread Pudding An Old Fashioned Favourite Pre heat oven to 160c. place rum into a microwave safe container, warm in the microwave for 1 ½ mins the rum should be just starting to boil. add raisins to hot rum and mix to coat thoroughly, then stir periodically until rum is absorbed by raisins (see notes). grease a 20cm x 30cm x 5cm high baking dish (8 inch x 12 inch x 2 inch high). Sprinkle the bread cubes and raisins with the nutmeg. whisk together the cream, milk, eggs, egg yolks, eggs, vanilla, sugar and salt until the sugar is dissolved: pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. let stand for 20 minutes. Rum raisin bread pudding with salted caramel sauce. serves 4 starving sailors prep: 30 minutes soak: 3 hours or overnight. ingredients. bread pudding 1 4 cup dark raisins 2 tb spiced rum 1 2 sti. ck butter, @ room temp. 8 1 inch thick slices of crusty bread, like ciabatta 3 free range eggs 1 cup heavy cream 1 tsp cinnamon pinch freshly ground. Prepare the rum sauce while the bread pudding is baking, so the glaze has time to cool down a bit. melt the butter in a medium sauce pan, then add the confectioners sugar, and heavy cream. ½ cup butter, 2 cup powdered sugar, ¼ cup heavy cream. stir over medium high heat until smooth and creamy.
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