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How To make Banana Bread Pudding with Rum Sauce
Bread pudding 2 c Milk
1 c Heavy (whipping) cream
1/2 c Sugar
3 Large egg yolks
1 Large egg
1 tb Vanilla extract
1 ts Freshly grated nutmeg
Pinch of salt 5 Slices (each 1/2 in thick) f
-resh banana bread 3 Large bananas, cut into 1/4
-in. thick rounds
for the rum sauce:
4 tb Unsalted butter (1/2 stick)
3 tb Dark brown sugar
2 tb Freshly squeezed lemon juice
1/2 c Rum
1/4 c Water
garnish:
2 c Heavy whipping cream, whippe
-d to soft peaks 1. Generously butter a 12-cup ovenproof baking dish.
2. To make the custard, whisk the milk, cream, and sugar together in a
large bowl. Add the egg yolks and the whole egg one at a time, whisking well after each addition. Whisk in the vanilla, nutmeg, and salt, and set aside. 3. Cut four slices of the banana bread vertically into 1-inch-wide
fingers. Arrange an even layer of bread fingers on the bottom of the prepared dish, cutting and fitting them to cover the bottom. It is fine if they curve slightly up the sides of the dish. Cover the bread slices with an even layer of banana slices, and then pour enough custard over the bread and bananas to cover them. Repeat the layers of bread and bananas. Cut the remaining slice of banana bread into cubs, and sprinkle these over the bananas, press down slightly on the bread cubes, and cover. Set aside for 30 minutes.
4. Meanwhile, preheat the oven to 350F.
5. Bake the pudding until it is almost solid through, about 45 minutes.
Then remove the cover and bake until the cubes of banana bread on the top are golden, an additional 15 minutes. Remove the dish from the oven and cool it on a wire rack. 6. While the bread pudding is cooling, make the sauce: Melt the butter in
a small saucepan over medium heat. Whisk in the brown sugar, lemon juice, rum, and water, and bring to a rolling boil. Cook, whisking occasionally, until the mixture begins to thicken and the sugar has dissolved, about 5 minutes. Remove the sauce from the heat and transfer it to a serving pitcher. Serve along with the slighly cooled banana bread pudding and whipped cream, if you like. Source: "The Farm House Cookbook," Susan Herrmann Loomis, 1991.
How To make Banana Bread Pudding with Rum Sauce's Videos
Bread Pudding with Hot Buttered Rum Sauce
I don't want to brag too much but this bread pudding is knock your socks off delicious!
Here's the recipe:
6 cups French bread cubes
4 large eggs
1 qt. of Half and Half (4 cups)
1/2 cup butter, melted and cooled
2 cups sugar
1/4 cup rum
1 cup golden raisins
2 teaspoons pure vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon mace
Sauce:
2 heaping tablespoons butter
1/2 cup sugar
1 tablespoon cornstarch
1 cup whole milk
1/4 cup rum
1 teaspoon molasses
Bake at 300 degrees for one hour and 30 minutes or less
See video for instructions
Thanks for watching.
The Best Banana Bread Pudding | Make For Dessert, Brunch or Breakfast!
Are you guys like me? When you have left over ripe bananas to use your go to recipe is banana pudding or banana nut bread? While those are always delicious options for using ripe bananas, I wanted to change things up a bit. I found this recipe for banana bread pudding and was so excited that I had to try it! This is a great way to also use up that day old stale French bread and bonus; you’ll find that this dessert has all the flavors of fall in it. I hope you enjoy this recipe as much as I did and thank you so much for watching! Xoxo
Banana Bread Pudding:
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Bread Pudding and Rum Sauce | ImmaculateBites
This Bread Pudding is a fantastic bread dessert with raisins and classic warm flavors from allspice, cinnamon, nutmeg, and bourbon. Then top it all off with a spiced rum sauce, and you’ll have an extraordinary cozy breakfast or brunch that doubles up as a holiday dessert.
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
Can you spot the difference in the kitchen from the last video??
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BREAD PUDDING | recipe
1 can evaporated milk
2 cups heavy whipping cream
1 can sweetened condensed milk
5 eggs
1/2 cup raisins
1 tsp cinnamon
1/2 /tsp nutmeg
1 tbsp vanilla extract
4 tbsp butter
8 cups bread
2 tbsp butter
2 tbsp custard powder
1/2 cup brown sugar
2 cups heavy cream
1 tsp vanilla extract
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Bread Pudding with Vanilla Bourbon Sauce - Homemade Bread Pudding Recipe!
Learn how to make the best homemade bread pudding you will ever have! Soft, moist, custard-y goodness with raisins and topped with a vanilla bourbon sauce. This right here is the bread pudding of champions!
What you'll need:
16 ounce loaf of French bread (450g)
1/2 cup raisins (115g)
4 large eggs
1/4 cup granulated sugar (50g)
2 tsp vanilla extract
1/2 cup butter, melted (115g)
pinch of freshly ground nutmeg or 1/2 tsp store-bought
2 cups half and half (475ml)
1 cup whole milk (240ml)
Begin by soaking the raisins in a small bowl, just covered with boiling water. Set aside. **DRAIN BEFORE USING**
Tear bread into pieces and set aside.
In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
To layer the mix and raisins, put 1/3rd of the bread and custard mix into the bottom of an 8 x 8 baking dish (20cm x 20cm). Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temp before transferring to the refrigerator to chill completely (at least 6-8 hours or preferably overnight).
For the sauce:
1 large egg
3/4 cup half and half (175ml)
1/2 cup granulated sugar (100g)
dash of cinnamon (1/4 tsp)
splash of vanilla extract (1/2 tsp)
pinch of freshly ground nutmeg (1/8 tsp)
splash of Jim Beam Bourbon (1 Tbsp)
In a small saucepan combine egg, half and half and sugar. Mix well. Add in cinnamon, nutmeg, vanilla and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off heat. When it's done, sauce will coat the back of a spoon and will resemble a thin pudding in consistency.
Original recipe found here:
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