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Rum Bread Pudding
Topic Started: Dec 18 2015, 06:21 PM (560 Views)
Alli
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Mistress, House of Cats
I love Bread Pudding and I had been searching for a good recipe, I found this one I used day old raisin/cranberry bread

Rum Bread Pudding

2/3 cup Raisins *

4 Eggs
3/4 cup Brown sugar, dark
1 tsp Cinnamon
1 tsp Vanilla
1 cup White sugar
7 cups French bread
12 tbsp Butter
1/3 cup Heavy cream
3 cups Milk
1/4 cup Rum

For the bread pudding, cut or tear bread into pieces and place in a large bowl.
In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2½ tablespoons rum.
Stir constantly until sugar is dissolved.
Pour over bread and allow to soak for 30 minutes.

Preheat oven to 350 degrees.
Add 4 beaten eggs to the soaked bread mixture and stir gently.
The bread should be completely saturated with the egg and milk mixture.
Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set.
Do not overbake or the bread pudding will become dry.

Rum Sauce

For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat.
Do not boil or the mixture will start to crystallize.
When sugar has dissolved, add 1½ tablespoons rum.
Pour the warm sauce over each slice of bread pudding before serving

* You can also use cranberries half and half raisins & cranberries
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Trotsky
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Big City Boy
My neighbor, two apartments ago in Jersey City, made the most wonderful bread pudding and always gave us plenty. She is now long dead and we have not had bread pudding since we moved in 1987.

Alli, your recipe sounds mouth watering but way too much work. I read it to Bob and his eyes lit up. So now, if he has a weak moment, I will encourage him...it shouldn't take him more than 10 hours. biggrin 04

<I'm with Peg Bracken: If a recipe has more than 5 ingredients, skip it.>

Here's my favorite rum recipe:
Mix a pint of rum, a quart of store bought eggnog and a pint of vanilla ice cream...scrape nutmeg on top.
Edited by Trotsky, Dec 19 2015, 03:42 AM.
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angora
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WWS Book Club Coordinator
My daughter is making Sherry Trifle for Christmas. My daughter cannot cook. I think she's made a good choice since the trifle can easily made with off the shelf ingredients. I of course did it the hard way making the custard in my double boiler etc. She probably only has 2 pots in her place and would wander off to clean the litter or take the dog out while the custard was cooking.

My daughter is the smart one here. :)
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helen_t
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My husband made the best trifle ever - British style !
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angora
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WWS Book Club Coordinator
Helen t, no, beg to differ - my mil did also British - and this is a real testament because I never like her .
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heatseeker
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I made trifle once.

A lot of work.
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Alli
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Mistress, House of Cats
Oh I love trifle with it's gazallion calories but who's counting... dancin5ap

Trotsky it's a very simple recipe and it is delicious.... Hope Bob makes it and you both enjoy!!
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David
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Bread pudding rocks my world! Thanks for the recipe Alli!
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Darcie
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Skeptic
I love bread pudding but no longer on my list.
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angora
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WWS Book Club Coordinator
I've always hated bread pudding and luckily, so does John. :)
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Trotsky
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Big City Boy
I have tasted trifle only once. It was TO DIE for. Maybe someday.

I have a wonderful recipe to share, a sort of ambrosia, simple as pie and your guests will swoon:

Mix together in a beautiful crystal bowl a day or even two before:
1 bag of tiny marshmallows.
1 pint of half and half (or if profligate 1 cup each of heavy cream and half and half)
Half cup of shredded coconut
16 ounce can of Crushed Pineapple, liquid and all.

Mix well, cover and refrigerate.
In 12 hours fold liquidy bottom over top with a big spoon.
Repeat this a couple times every couple hours.

Serve in a pretty wine glass.

(You are all sworn to secrecy on this. But you really will not believe how something so easy can be so delicious.)
Edited by Trotsky, Dec 19 2015, 10:52 AM.
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swing
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swing
My mother used to make this on the farm when I was a child! It was very good!
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Shorty
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My British friend makes the most wonderful trifle ever. It takes a long time and the cost of ingredients is high. She goes to an English themed store for some items. Also she uses port.
So many calories and worth it for every one.

Many years ago when Steve Wynn owned the Mirage in Las Vegas, they served his famous Bread Pudding. He also had it on the menu when he owned the Golden Nugget. Rumour said it was his mother's recipe. With all the yummy desserts at the buffet, that's the only one I wanted. I've tested out knockoffs from the Internet. They're not the same.
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goldengal
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Mistress, House of Dogs
Trotsky
Dec 19 2015, 10:44 AM
I have tasted trifle only once. It was TO DIE for. Maybe someday.

I have a wonderful recipe to share, a sort of ambrosia, simple as pie and your guests will swoon:

Mix together in a beautiful crystal bowl a day or even two before:
1 bag of tiny marshmallows.
1 pint of half and half (or if profligate 1 cup each of heavy cream and half and half)
Half cup of shredded coconut
16 ounce can of Crushed Pineapple, liquid and all.

Mix well, cover and refrigerate.
In 12 hours fold liquidy bottom over top with a big spoon.
Repeat this a couple times every couple hours.

Serve in a pretty wine glass.

(You are all sworn to secrecy on this. But you really will not believe how something so easy can be so delicious.)
I'll have to check and see if I have crushed pineapple, and if not will get some on Tuesday (only day I plan to hit the stores prior to Christmas - if I can help it) as this sounds sooooo good Trotsky.

Take care,
Pat
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Darcie
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Skeptic
Trotsky
Dec 19 2015, 10:44 AM
I have tasted trifle only once. It was TO DIE for. Maybe someday.

I have a wonderful recipe to share, a sort of ambrosia, simple as pie and your guests will swoon:

Mix together in a beautiful crystal bowl a day or even two before:
1 bag of tiny marshmallows.
1 pint of half and half (or if profligate 1 cup each of heavy cream and half and half)
Half cup of shredded coconut
16 ounce can of Crushed Pineapple, liquid and all.

Mix well, cover and refrigerate.
In 12 hours fold liquidy bottom over top with a big spoon.
Repeat this a couple times every couple hours.

Serve in a pretty wine glass.

(You are all sworn to secrecy on this. But you really will not believe how something so easy can be so delicious.)
Got the stuff to make this (coconut milk) was wondering about maybe adding some kind of liqueur to this.

Trotsky, have you ever done this?
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