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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 Made with Croissants! - Chef Jean-Pierre
Hello There Friends, Bread Pudding made with Croissants today! This is a super easy to make and delicious dessert that you could eat everyday of the week! Adding the Croissants to the Bread Pudding really elevates the flavours and smoothness of the desert! Eat it hot or cold, either way you'll love it! Let me know what you think in the comments below.
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Authentic New Orleans Bread Pudding
This is an authentic New Orleans Bread Pudding, originally from the Bon Ton Cafe in New Orleans. The original calls for a whole cup of bourbon which I think is a little excessive. We've reduced the amount to 1/2 cup which is still strong. You could reduce it further to 1/4 cup if you wanted. The ingredients are: Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
1 qt milk
3 eggs (large)
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1/2 cup Kentucky bourbon whiskey (less or more to taste)
If you want a non-alcoholic version, use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the full printable recipe here:
THE SECRET to the BEST BREAD PUDDING w/ a Rum & Bailey's Sauce! Easy Dessert Recipe
Your family will love this easy bread pudding recipe with raisins, Bailey's, Bacardi Rum, and spices! I made the best rum sauce to go with it, but it also pairs well with pound cake, pie, and ice cream! I hope you enjoy.
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Ingredients
3 1/2 ciabatta rolls cubes ~ 7-8 cups of bread
1 cup whole milk
12 oz evaporated milk
1/2 cup Baileys ( i used the one from Costco which is very affordable) or mocha coffee creamer
3 tbsp Rum
2 eggs
1 1/4 tsp cinnamon
3/4 cup brown sugar
1/2 tsp nutmeg
1/4 cup heavy cream
1/2 cup raisins
2 tsp vanilla extract
1 tsp almond extract
2 tbsp coconut milk powder
1/2 stick salted butter melted
* depending on how much bread you have you may need to adjust the liquid amounts.
Rum Sauce
6 tbsp butter
1/3 cup heavy cream
3/4 cup sugar
1 tbsp Baileys
1 tbsp Rum
pinch salt
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Plantain Bread Pudding with Rum
When bananas turn black, they're most often headed for the trash. But To Cook Is To Love cookbook author John Verlinden shows us that plantains sing a different tune. While they may look bad on the outside once their skin turns black, soft and somewhat sticky to the touch, plantains are still delicious on the inside and at that point have just reached the perfect stage for making desserts like this creative bread pudding.
Bread Pudding Recipe
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New Orleans Bread Pudding with Caramel Rum sauce
New Orleans native Charlie Andrews demonstrates how to make New Orleans bread pudding with a Caramel Rum sauce. This recipe calls for 12 servings of bread pudding. Not only it is perfect for holidays or just about any other occasion, but it is absolutely delicious. Hope you all will give this classic dessert a try.
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