Captain Morgans Persimmon Bread Pudding And Creme Anglaise Recipes

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CAPTAIN MORGAN'S PERSIMMON BREAD PUDDING AND CREME ANGLAISE



Captain Morgan's Persimmon Bread Pudding and Creme Anglaise image

This was posted on Captain Morgan's facebook page. It sounded yummy but I'd never be able to find it again there so I thought I should put it here to share. Serving Size is unknown so I guessed

Provided by Sica6488

Categories     Dessert

Time 1h10m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 19

1 1/2 cups persimmon pulp
1 persimmon, soft
1/2 cup raisins
1/2 cup walnuts, chopped
3/4 cup milk
1/2 star anise, clove
butter
1 1/3 cups spiced rum
3/4 cup brown sugar
3 eggs
1 teaspoon cinnamon stick
1 teaspoon vanilla extract
1/3 teaspoon salt
1 baguette, torn into small pieces
1 cup milk, for Creme Anglaise
1 cup heavy cream
5 egg yolks
1/2 cup sugar
2 tablespoons spiced rum

Steps:

  • Persimmon Bread Pudding.
  • Preheat oven to 375.
  • Grease baking pan & set aside.
  • Squeeze the pulp from the persimmons.
  • In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
  • Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
  • Add raisins, walnuts, pulp & soft fruit to saucepan.
  • Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
  • Place small pieces of butter on top of the mixture in the pan.
  • Bake for 40 minutes or till pudding is puffed up.
  • Let cool for 20 minutes before serving & prepare the creme anglaise.
  • Creme Anglaise.
  • In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
  • Beat egg yolks with sugar.
  • Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
  • Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
  • Once thicken remove from heat & add spiced rum.

Nutrition Facts : Calories 1730.1, Fat 48.9, SaturatedFat 21.3, Cholesterol 443.5, Sodium 1659.3, Carbohydrate 236.1, Fiber 7.8, Sugar 83.1, Protein 45.4

BREAD PUDDING WITH SPICED RUM CREME ANGLAISE RECIPE - (4.3/5)



Bread Pudding with Spiced Rum Creme Anglaise Recipe - (4.3/5) image

Provided by christoph

Number Of Ingredients 21

6 cups bread cubes, stale overnight
1/2 cup raisins
1/4 spiced rum, Sailor Jerry's or Captain Morgans
2 cups milk
1/4 cup butter
3 large eggs, beaten
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble topping
1/2 cup brown sugar, packed
1/4 cup butter, softened
1 cup pecans, chopped
Creme Anglaise
2 cups heavy whipping cream
3/4 cup granulated sugar
1 vanilla bean, split and scraped
4 egg yolks
Reserved rum from soaked raisins

Steps:

  • Cut bread into 1″ pieces and allow to stale overnight. Place raisins with rum in a small bowl. Toss to coat, cover and allow to hydrate for at least one hour or overnight. Position rack in the center of the oven and heat to 350º F. Lightly grease a 13″ x 9″ casserole dish. Drain the raisins and reserve the liquor for creme anglaise. Pour milk in a large mixing bowl. In a small bowl heat butter in microwave until liquid, do not overheat. Add butter to milk to cool it. Add sugar, eggs, vanilla, spices, and salt. Mix well to combine. Add bread cubes and toss to coat, allowing mixture to stand for about 15 minutes for bread to absorb liquid. Stir a couple of times to make sure everything gets soaked. While bread cubes are soaking up the milk and egg mixture, mix together the butter, brown sugar, and pecans to create a crumble. Pour soaked bread into prepared casserole dish, spreading evenly with a spatula. Sprinkle brown sugar and pecan mixture evenly over the dish. Bake for 35 to 45 minutes or until set. Remove from oven. To prepare the Spiced Rum Creme Anglaise: Separate eggs, place yolks in medium-sized bowl. Heat cream and sugar in a heavy bottom sauce pan over medium heat, stirring often. Split the vanilla bean lengthwise and scrape seeds. Add pod and seeds to the cream and continue to heat until cream begins to simmer around the sides of the pan, about 145º F. SLOWLY stream about half of the cream into the egg yolks, constantly whisking. It is very important to add the eggs slowly to avoid making scrambled eggs. Once the eggs are tempered add the remaining cream. Strain the egg and cream mixture back into the sauce pan to remove pods and seeds. Heat again stirring constantly over medium heat until cream is thick and coats the back of a spoon. Remove from heat and whisk in reserved rum. Refrigerate unused creme. Serve warm or cold over bread pudding. If you are making the creme anglaise ahead of time and wish to serve it warm, re-heat in a sauce pan over medium low heat (you will get scrambled eggs in the micro).

BROWN SUGAR BREAD PUDDING WITH CREME ANGLAISE



Brown Sugar Bread Pudding With Creme Anglaise image

Make and share this Brown Sugar Bread Pudding With Creme Anglaise recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 21

4 egg whites
1 large egg
1 1/4 cups 2% low-fat milk
3/4 cup fat-free evaporated milk
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 teaspoons vanilla extract
1 (12 ounce) French bread, loaf cut into 1-inch cubes (about 8 cups)
vegetable oil cooking spray
4 teaspoons light brown sugar
1/2 tablespoon butter, cut into small pieces
1/4 cup sliced almonds, toasted
1 3/4 cups 2% low-fat milk
1/3 cup sugar
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons Bourbon
cinnamon stick

Steps:

  • Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.
  • Arrange bread cubes in an 8-inch square pan coated with cooking spray. Pour egg mixture evenly over bread. Sprinkle evenly with 4 teaspoons brown sugar, butter, and almonds. Press down gently on bread cubes, and let stand 10 minutes.
  • Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Crème Anglaise per serving. Garnish, if desired.
  • Creme Anglaise:.
  • Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
  • Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.

Nutrition Facts : Calories 315.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 116.5, Sodium 366.2, Carbohydrate 48.5, Fiber 1.6, Sugar 28.2, Protein 11.6

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