Tropical Bread Pudding With Rum Sauce Recipes

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BREAD PUDDING WITH RUM SAUCE



Bread Pudding With Rum Sauce image

Make and share this Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin
1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

Steps:

  • Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
  • Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
  • In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
  • In another bowl, beat the egg whites until there is a formation of firm peaks.
  • Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
  • Bake for about 1 hour, or until the center is firm and slightly humid.
  • Serve immediately. Decorate with pecans and coat with the sauce.
  • Rum Sauce :.
  • In a sauce pan, mix the brown sugar and flour.
  • Add the cream, milk, rum and vanilla.
  • Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE



Rum-Raisin Bread Pudding with Spiced Rum Sauce image

This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!

Provided by skat5762

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch nutmeg
1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisin
1 cup golden brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or 2 tablespoons dark rum
3/4 teaspoon ground cinnamon
1 pinch nutmeg

Steps:

  • Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
  • Butter 13x9x2-inch glass baking dish.
  • Whisk eggs in large bowl to blend.
  • Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
  • Stir in bread and raisins.
  • Pour mixture into prepared baking dish.
  • Cover and refrigerate 2 hours.
  • Preheat oven to 350°F.
  • Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
  • Cool slightly (pudding will fall).
  • Serve warm with Spiced Rum Sauce.
  • --------SPICEDRUM SAUCE --------.
  • Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
  • Add cream, rum, and cinnamon and bring to simmer.
  • Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
  • Serve warm.
  • (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
  • Makes 1 1/2 cups.

TROPICAL BREAD PUDDING



Tropical Bread Pudding image

Make and share this Tropical Bread Pudding recipe from Food.com.

Provided by Normaone

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

5 large eggs
1 quart skim milk
4 ounces dried pineapple, finely diced
3/4 cup unsweetened dried shredded coconut, divided
2 teaspoons vanilla
2 tablespoons rum (optional)
1 cup sugar
1/4 teaspoon salt
6 -8 cups bread, cubes 3/4 inch

Steps:

  • Butter a shallow 2-quart casserole.
  • Preheat oven to 300°F.
  • In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
  • Mix in bread cubes.
  • Spoon into prepared dish and top with remaining cup coconut.
  • Bake pudding 1 hour.
  • Serve warm with whipped cream, vanilla ice cream or a custard sauce.

Nutrition Facts : Calories 212, Fat 6.3, SaturatedFat 3.9, Cholesterol 89.8, Sodium 246.7, Carbohydrate 31.5, Fiber 1.3, Sugar 18.1, Protein 7.5

NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE



New Orleans Style Bread Pudding With Rum Sauce image

Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 19

12 -14 cups bread cubes, day old french bread is best
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 7/8 cups brown sugar
4 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
confectioners' sugar, for garnish
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup rum (or bourbon if preferred)
1 pinch salt
2 tablespoons unsalted butter

Steps:

  • Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
  • Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
  • Place the bread cubes in a large bowl.
  • Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
  • Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
  • Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
  • In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
  • Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  • Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE



Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

Steps:

  • Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
  • Butter a 9x11 casserole pan with 1/2 ounce butter.
  • Place bread cubes in prepared pan top with raisins.
  • Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
  • Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
  • Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
  • Serve pudding hot with lots of sauce and garnish with sliced mango.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

TROPICAL BREAD PUDDING WITH GRILLED BANANAS AND VANILLA RUM ANGLAISE



Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise image

Provided by Food Network

Categories     dessert

Time 40m

Yield about 8 servings

Number Of Ingredients 11

2 small loaves or 1 large loaf pina colada pound cake or vanilla-flavored pound cake
2 sticks unsalted butter, softened, divided
Ground cinnamon
Ground nutmeg
1/2 pint vanilla ice cream, softened
4 bananas
1/2 orange, juiced
1 cup brown sugar
3 tablespoons good-quality rum
1 cup whipped cream
Toasted flaked coconut, for serving

Steps:

  • Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
  • Peel bananas and set aside.
  • In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
  • Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
  • Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE



Coconut Bread Pudding with Rum Cream Sauce image

Categories     Bread     Sauce     Rum     Bake     Coconut     Simmer     Boil

Yield feeds 12

Number Of Ingredients 18

The Pudding
1 pound day-old Italian- or French-style bread
4 cups (1 quart) whole milk
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 large egg yolks
1/2 cup raisins
1 cup flaked coconut
1/4 cup butter, softened
2 tablespoons confectioners' sugar
The Sauce
1 cup heavy cream
1 cup confectioners' sugar
1/2 cup butter, cut in 8 pieces
2 tablespoons rum

Steps:

  • Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
  • Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
  • Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
  • Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
  • Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

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