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Why not bring yr neighbor into the 21st century w/ this one which I love? Rum Raisin Bread Pudding!
Joined: Mar 10, 2006
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.
Other messages in this thread:
- 30587. My 78-year old neighbor gently asked if I knew how to make bread pudding? To which I replied... - MarilynFL - 2:52am on 11/14/18 (16)
- Marilyn, Here is one to begin with..... [NT] [LINK] - GayR - 4:23am on 11/14/18
- Marilyn, Another recipe to read..... [NT] [LINK] - GayR - 2:14pm on 11/14/18
- I think that is a sad reality of today's 'bread'. I bought a loaf today for 97cents to make a - Marg CDN2 - 4:31am on 11/14/18
- and I just consulted my old HEc book from the 60s and the recipe is the same but for - Marg CDN2 - 4:43am on 11/14/18
- Marilyn, will you be MY neighbor? [NT] - deb-in-MI - 11:24am on 11/14/18
- What I use for French toast or bread pudding is the supermarket "Italian loaf"- - Charley - 12:00pm on 11/14/18
- I have used hot dog buns and they work great. (nt) [NT] - mistral - 6:41pm on 11/14/18
- Try King's Hawaiian for French toast (bread pudding too) for a treat!! DS has made it - Charley - 9:45pm on 11/14/18
- Why not bring yr neighbor into the 21st century w/ this one which I love? Rum Raisin Bread Pudding! [LINK] - wigs - 7:17pm on 11/14/18
- Have I mentioned lately how much I love you guys? If not, I love you guys. [NT] - MarilynFL - 8:18pm on 11/14/18
- Aah, Love you right back..... [NT] - GayR - 8:28pm on 11/14/18
- This kind of old school recipe makes me think Paula deen [LINK] - MariaDNoCA - 11:22pm on 11/15/18
- Holy cow! Or more appropriately, Holy Sugar Cane! 4 cups total for bread & sauce? I want - MarilynFL - 2:18pm on 11/16/18
- MDNoCA, I just now read this recipe, and it made me immediately think about how much more - wigs - 9:29pm on 11/16/18
- hmmmm Interesting point. [NT] - Marg CDN2 - 9:00pm on 11/17/18