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wigs

Why not bring yr neighbor into the 21st century w/ this one which I love? Rum Raisin Bread Pudding!

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wigs@juno.com
1922 posts
Joined: Mar 10, 2006

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Posted to Thread #30587 at 7:17 pm on Nov 14, 2018

RUM RAISIN BREAD PUDDING
1 cup raisins
1/4 cup dark rum
5 large eggs
1 cup granulated sugar
2 tablespoons vanilla extract
2 cups whole milk
1 cup heavy or whipping cream
Day-old French bread, cut into 1/2 inch cubes to equal 6 cups (20-22 1/2-inch slices, about 7-8 ounces)--I like Pepperidge Farm Italian Bread which has good flavor (either the Italian loaf with or without sesame seeds). Wigs
1 cup sweetened, shredded coconut
2 Tablespoons unsalted butter, melted and cooled slightly

Generously butter a 2-quart shallow baking dish. Soak raisins in rum for at least 30 minutes.

In a large bowl and with an electric mixer set on
medium speed, beat together eggs, sugar, and vanilla. Reduce mixer speed to low and add milk and cream; continue beating until well mixed.

Place bread cubes in a separate large bowl. With a fine-mesh sieve, strain custard mixture over bread. Add raisins and rum and coconut and with a spoon, toss to combine. Let stand for 30 minutes so that the bread absorbs the liquid.

Preheat oven to 350 degrees. Pour pudding mixture into prepared dish, distributing raisins and coconut evenly. Drizzle top with melted butter.

Bake for 45-50 minutes, or until custard is set (knife inserted 1 inch from center comes out clean), pudding is puffed, and top is golden brown.

Remove from oven onto a wire rack and cool for at least 10 minutes. Spoon onto serving plates. Serve warm, at room temperature, or chilled. Let unused portions come to room temperature, cover, and refrigerate. Yield: 8 servings. (From Wigs: They must be feeding giants as this recipe is enough to serve twice that number, IMHO.)

NOTE: If you do not have day-old bread, place fresh bread in a 300-degree F oven until it begins to lose some of its moisture, or leave fresh bread uncovered to air-dry for several hours or overnight.

The above recipe is from the BEST OF THE BEST FROM INDIANA Cookbook.

Link: https://www.pepperidgefarm.com/product/italian-bread-with-sesame-seeds/


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