Rum Raisin Bread Pudding With Warm Vanilla Sauce Recipe Whisk together 3 tablespoons milk and cornstarch in a small bowl until smooth. melt butter over medium heat in a small saucepan. stir in 1 tablespoon rum, 1 2 cup milk, and 1 4 cup white sugar; bring to a boil. slowly add cornstarch mixture, stirring until sauce thickens. remove from heat and stir in 1 tablespoon vanilla. 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.
Rum Raisin Bread Pudding An Old Fashioned Favourite Watch. watch how to make this recipe. 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. 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. Use a whisk to thoroughly mix until completely homogenous. add the croissant pieces to the mixture and toss to evenly coat. last, fold in the raisins. pour the mixture into the prepared pan. bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges. Bake. pour the bread pudding into a 9 x 13 inch baking pan and bake it for 40 minutes at 360 degrees fahrenheit. make the vanilla rum sauce. first, melt the butter in a saucepan. add the heavy cream. then add the heavy cream to the butter. mix the sugar and cornstarch together, and add it, too.
Rum Raisin Bread Pudding An Old Fashioned Favourite Use a whisk to thoroughly mix until completely homogenous. add the croissant pieces to the mixture and toss to evenly coat. last, fold in the raisins. pour the mixture into the prepared pan. bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges. Bake. pour the bread pudding into a 9 x 13 inch baking pan and bake it for 40 minutes at 360 degrees fahrenheit. make the vanilla rum sauce. first, melt the butter in a saucepan. add the heavy cream. then add the heavy cream to the butter. mix the sugar and cornstarch together, and add it, too. Preheat the oven to 350°f (180°c). butter the bottom and sides of a 9x13 inch (23 x 33cm) baking dish. butter each slice of bread before cutting it into large cubes. place the bread into your prepared baking dish. in a bowl, whisk milk, eggs, brown sugar, cinnamon, and salt. Instructions. preheat the oven to 350°f and set an oven rack in the middle position. spray a 2 quart baking dish with nonstick cooking spray. place the raisins and rum in a shallow bowl and microwave on high for 30 seconds. let the raisins soak in the rum while you prepare the other ingredients.
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