Rum and Raison Bread pudding, with Custard. Toss apples with bread cubes, and spoon into prepared pan. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
In a large bowl, beat together the sugar, butter, eggs, milk, vanilla and lemon extracts, and cinnamon until well blended. Stir in the bread cubes, apple, and raisins and rum. Stir again and pour into the baking dish or divide among the custard cups. You can cook Rum and Raison Bread pudding, with Custard using 5 ingredients and 6 steps. Here is how you cook that.
Ingredients of Rum and Raison Bread pudding, with Custard
- You need 1 of day old Barm cakes or 10-12 Rounds of sliced bread a day or two old..
- It’s 1/4 cup of Rum.
- You need 14 cup of Raisins.
- You need 2 cup of milk.
- Prepare 2 tsp of granulated sugar.
Introducing rum raisin bread pudding: a boozy, buttery, flavorful sweet treat perfect for filling up your belly all fall and winter long! AKA the most scrumptious bread pudding you'll ever have with a boozy kick, plump raisins, and the best buttered rum sauce. Place bread cubes in the baking dish. Pour your custard mixture over the bread and make sure all of the bread is covered and soaking in the liquid.
Rum and Raison Bread pudding, with Custard instructions
- Soak the raisins in thr Rum for 30 mins.
- Break the bread up and put them in an oven dish.
- Add the milk to the dish with the bread, and stir well..
- When time is up, add the raisins to the bread mixture and sugar..
- Mix well the put in the oven, at 150°C/gas 5, for 15 mins. Take out mix it together and put back in the oven for another 15 mins and leave for another 10 mins until the top is a brown well done colour on top..
- Leave to cool, then make your custard, have custerd hot or cold..
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. Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using. Whisk eggs in large bowl to blend. Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well. Pour bread mixture into prepared pan.
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