Rum Raisin Bread Recipes

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RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

  • 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 until sugar dissolves.
  • Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
  • Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

RAISIN RUM BREAD



Raisin Rum Bread image

This recipe was inspired by Diane's recipe: http://www.justapinch.com/recipes/bread/bread-sweet-bread/rum-raisin-bread.html her recipe is for a bread machine and since I do not have one -I decided to try making it by hand..so here are the results..hope you try one of these recipes..this is a great tasting bread....

Provided by Pat Duran

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 11

1 c chopped raisins
4 Tbsp dark or light rum liquor-optional
2/3 c milk
1/2 c light brown sugar or granulated sugar
1/2 tsp salt
1/4 c margarine or butter
1/2 c tepid water
2 pkg active dry yeast
1 large egg,beaten
4 c all purpose flour
1 Tbsp ground cinnamon

Steps:

  • 1. Chop the raisins and place in a measuring cup add the rum on top of the raisins,if using(otherwise use 4 Tablespoons of warm water)Let them set and absorb the liquid.
  • 2. In a small saucepan mix together the milk,sugar,salt and margarine; heat to melt and dissolve the sugar and margarine-do not boil-- remove from heat and stir until fully dissolved and cool to lukewarm.(I put it in the refrigerator for a few minutes.) Add the tepid(warm but not hot) water to a large mixing bowl and sprinkle the yeast over top of the water stirring until dissolved.Stir in the milk mixture,then add the beaten egg.
  • 3. Stir in 3 cups of the flour and the cinnamon.Stir until well combined. Add the raisin mixture to the remaining cup of flour and mix to coat the raisins then add to the batter. Stir or knead in the bowl until well blended.
  • 4. Place batter in a well greased bowl ,turning to coat top. Cover with a linen cloth and let raise until double in size;about 1 hour. Shape into 2 loaves or into casserole for one round loaf. Bake in a 400^ oven for 35 minutes then turn oven down to 350^ and bake for 10 more minutes, until golden brown. Remove from pans and butter top and sides and let cool.

RUM RAISIN BREAD



Rum Raisin Bread image

I have not made this. Posted in reply to a request. Does NOT use a bread machine. Cooking time includes time for dough to rise. Source = cooksrecipes.com

Provided by echo echo

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 cup warm water
3 1/2 cups all-purpose flour or 3 1/2 cups bread flour
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons butter or 2 tablespoons margarine, softened
1 1/4 teaspoons rum flavoring
1 cup golden raisin

Steps:

  • Dissolve yeast in warm water.
  • Combine flour through rum flavoring in a bowl.
  • Stir in yeast mixture& knead to form a soft dough.
  • Add golden raisins.
  • Place in a greased bowl, turning once to coat.
  • Cover& let rise until doubled, about 1 1/2 hours.
  • Punch down, form in a greased loaf pan,& let rise again, about 1 hour.
  • Bake at 350*F for 20-25 min, or until the top is browned.

Nutrition Facts : Calories 2513.7, Fat 38.4, SaturatedFat 18.6, Cholesterol 484.1, Sodium 339.1, Carbohydrate 478.5, Fiber 20.3, Sugar 111.3, Protein 65.7

RUM RAISIN BREAD



Rum Raisin Bread image

This bread is a little richer and sweeter than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Provided by Barb G.

Categories     Yeast Breads

Time 3h30m

Yield 1 1pound loaf

Number Of Ingredients 13

2 tablespoons rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 tablespoon powdered milk
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum extract
1 egg
1 teaspoon olive oil
1 1/2 teaspoons active dry yeast

Steps:

  • In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
  • Place ingredients in the order recommended by manufacturer.
  • Use the regular setting for a 1 pound loaf.
  • If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the 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.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

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