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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
Banana Bread Pudding with RUM sauce /Carribbean style
Its not quite a banana bread......not quite a pudding....but it's well known to me and The Bahamas. I grew up throwing this together for dessert! And..of course I topped it with a butter RUM sauce. Who can resist?
I'm sure everyone everywhere has some version of this....so please, comment below and tell me of what you made growing up that is similar!
#bananabreadpudding #rumsauce #Caribbeanbreadpudding
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How to Make the BEST Bread Pudding
Grab the bread pudding recipe here:
This delicious and easy bread pudding recipe uses simple ingredients like milk, eggs, sugar, vanilla, and bread -- items you probably already have on hand! After it has baked in the oven it creates a custard-like dessert that you'll LOVE!
Plus, it's ready in less than an hour!
#breadpudding #breadpuddingcustard #breadpuddinginoven #breadpuddingwithmilk #easybreadpudding
Recipe For Banana Bread Pudding
recipe for banana bread pudding | Browse delicious and creative recipes from Simple Food Recipes Channel. recipe for banana bread pudding with rum sauce, A vast collection of the best recipes from famous chefs including healthy recipes and money saving meal ideas. recipe for banana bread pudding house of blues, find the best quick and easy recipes, simple meal planning ideas and cooking techniques recipe for banana foster bread pudding. Create memorable family meals with ideas for easy recipe for chocolate banana bread pudding
Bread Pudding Recipe
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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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Delicious Bread Pudding with Rum Sauce
#breadpuddingrecipe #breadpudding #breadrecipes
Version en Español de este video:
Video Chapters:
00:00 Intro
00:11 Bread Pudding
02:40 Rum Sauce
03:18 Serving
Hello Friends,
Today I am bringing you a bread pudding recipe with a delicious rum sauce.
I hope you like it.
If you enjoyed this video, please consider liking the video and subscribing to the channel. It’s totally free, it helps the channel grow, and you won’t miss any new posted videos.
Ingredients:
For Bread Pudding
-6oz (170g) of bread (I used Mexican bread: telera)
-1/4 cup (35g) raisins or cranberries
-1 tbsp warm water
-2 tbsp rum
-¾ cup (177ml) heavy whipping cream
-¼ cup (59ml) whole milk
-1/2 cup (80g) brown sugar
-1 egg
-1 tsp vanilla extract
-½ tsp ground cinnamon
-1/8 tsp nutmeg (optional)
-1/8 tsp salt
-1 tbsp sugar
-2 tbsp (30g) cubed unsalted butter
Sauce
-2 tbsp rum
-1 tsp cornstarch
-100ml (7 tbsp) heavy cream
-2 tsp sugar
Instructions:
-Start by soaking the cranberries with the rum and warm water. Set aside.
-Break down the bread into little pieces and set aside.
-In a bowl whip an egg and add the brown sugar along with the whipping cream and milk.
-Add the vanilla, cinnamon, nutmeg, salt, and mix well.
-Pour the mixture into the bread. Let the bread soak the liquid.
-Add the cubed butter and the soaked cranberries.
-Mix well and pour into a baking dish.
-Sprinkle some white sugar on top and place in the oven.
-Into the oven at 345°F (175°C) for 15 minutes and then increase to 400°F (204°C) for another 10 minutes
Sauce
-Mix 2 tbsp of rum with 1 tsp of cornstarch and set aside.
-Place 100ml of whipping cream into a pot at a low heat.
-Pour in the 2 tsp of sugar and the cornstarch mixture.
-Wait until it thickens and remove from the stove.
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The ingredients I use:
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-Pecans:
-Sugar:
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-Maple Syrup:
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