Bread Pudding With Hot Buttered Rum Sauce Recipes

HOT BUTTERED RUM BREAD PUDDING

Steps:

• 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.

BREAD PUDDING WITH HOT BUTTER RUM SAUCE

Steps:

• For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
• Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
• For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

BREAD PUDDING WITH HOT BUTTERED RUM SAUCE

Steps:

• 1. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside.
• 2. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well. Add rum (I use Bacardi light rum) and whisk. Add Half and Half and whisk. Stir in raisins.
• 3. Add bread to mixture and stir lightly to coat. Place a large plate or bowl over the bread mixture to weigh down the bread and keep it in the liquid. Let soak for about 20 minutes.
• 4. Pour into prepared baking dish, cover with foil and bake for about 1 1/2 hours. Remove from oven and keep covered while making sauce.
• 5. HOT BUTTERED RUM SAUCE: In a saucepan over low heat, melt butter. Add milk to butter and stir well.
• 6. Mix cornstarch and sugar and stir to remove lumps. Add to milk mixture and continue cooking over low to medium low heat, stirring constantly until thickened. Do not boil!
• 7. Add molasses into the rum and stir to dissolve. Quickly stir into the thickened sauce. Serve with the warm bread pudding.