How to Prepare Tasty My Peach Bread Pudding with Rum & Raisin Sauce

how to prepare tasty my peach bread pudding with rum raisin sauce

My Peach Bread Pudding with Rum & Raisin Sauce. Layer bread slices and peaches alternately. Pour cream mixture gently over the top; sprinkle evenly with brown sugar. While the bread pudding is baking, put together the sauce.

My Peach Bread Pudding with Rum & Raisin Sauce Add peaches and bread, mixing well. Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. You can cook My Peach Bread Pudding with Rum & Raisin Sauce using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My Peach Bread Pudding with Rum & Raisin Sauce

  1. It’s 1 (240 g) of tinned peaches drained of juice. Keep juice for later.
  2. You need 1/4 Cup of the peach juice.
  3. It’s 1/2 of of a small tiger Bread.
  4. Prepare 3 tbls of dried Raisons.
  5. Prepare 1/4 Cup of Dark Rum.
  6. Prepare 1/2 cup of Double fresh Cream or heavy cream.

Peach Bread Pudding with Bourbon Caramel Recipe Southern Living Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional—but highly recommended. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm.

My Peach Bread Pudding with Rum & Raisin Sauce step by step

  1. Drain off the fruit juice from the tinned peach set the juice aside. Break up the bread.
  2. Add the Bread to a small oven dish. And the drained peaches. Next add 2 tsps butter to a pan and heat it up. Add the Rum to the butter let bubble for 1 minute..
  3. Next add the fruit juice to the Rum mix then add the dried Raisons.turn the heat off and let the raisons soak in the rum mix for 30 minutes..
  4. Next add 1/2 Cup heavy Cream to the rum and raison mix. Spoon some raisins out and add them equally on top of the bread. Next pour over the rest of the rum and cream mix..
  5. Add it to a preheated oven 200C for 30 minutes then check as you may need a little extra milk..

Simmer and stir until sugar dissolves. Into a large bowl add the cubed bread and pour in. Add peaches and bread, mixing well. In a large bowl, whisk eggs, brown sugar, cinnamon, nutmeg, salt, melted butter, heavy cream, milk, rum and vanilla until mixed well. Pour egg mixture over bread cubes.

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