Rum and Raison Bread pudding, with Custard
Rum and Raison Bread pudding, with Custard

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, rum and raison bread pudding, with custard. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rum and Raison Bread pudding, with Custard is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Rum and Raison Bread pudding, with Custard is something which I’ve loved my entire life. They are nice and they look wonderful.

Let raisins soak in rum while you prepare other ingredients. After it is completely cooled, double-wrap it securely with aluminum foil or. This Rum Raisin Bread Pudding has become one of our household favourites.

To begin with this recipe, we must prepare a few ingredients. You can cook rum and raison bread pudding, with custard using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rum and Raison Bread pudding, with Custard:
  1. Take 1 day old Barm cakes or 10-12 Rounds of sliced bread a day or two old.
  2. Make ready 1/4 cup Rum
  3. Make ready 14 cup Raisins
  4. Make ready 2 cup milk
  5. Make ready 2 tsp granulated sugar

Bread pudding is the king of comfort desserts, and this version, inspired by rum-raisin ice cream, includes whole-wheat bread for added goodness. Nonfat evaporated milk subs for full-fat dairy and we use fewer eggs, all of which helps to lighten this warm dessert: it has only a tiny fraction of the fat and. Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this delicious Raisin Bread Pudding with whipped cream or with milk for breakfast for a change of pace.

Instructions to make Rum and Raison Bread pudding, with Custard:
  1. Soak the raisins in thr Rum for 30 mins
  2. Break the bread up and put them in an oven dish
  3. Add the milk to the dish with the bread, and stir well.
  4. When time is up, add the raisins to the bread mixture and sugar.
  5. 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.
  6. Leave to cool, then make your custard, have custerd hot or cold.

Waitrose & Partners Food Rum and raisin bread and butter pudding recipe on Waitrose.com. Visit the Waitrose website for more recipes and ideas. Pour any remaining rum into the warm custard then strain the mixture over the bread. Break up bread into small cubes and toss in rum and raisin mixture. Toasting cubes of challah was the first step in perfecting our bread pudding recipe.

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