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Full Online Book HomeLearning KitchenDesserts - Bread Pudding With Rum Sauce
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Desserts - Bread Pudding With Rum Sauce Post by :martenas Category :Learning Kitchen Author :Unknown Date :January 2012 Read :736

Click below to download : Desserts - Bread Pudding With Rum Sauce (Format : PDF)

Desserts - Bread Pudding With Rum Sauce

Bread pudding:
2 c Milk
1 c Heavy (whipping) cream
1/2 c Sugar
3 Large egg yolks
1 Large egg
1 tb Vanilla extract
1 ts Freshly grated nutmeg
Pinch of salt
5 Slices (each 1/2 in thick) fresh banana bread
3 Large bananas, cut into 1/4 in. thick rounds

Rum Sauce:
4 tb Unsalted butter (1/2 stick)
3 tb Dark brown sugar
2 tb Freshly squeezed lemon juice
1/2 c Rum
1/4 c Water
Garnish:2 c Heavy whipping cream, whipped to soft peaks


Generously butter a 12-cup ovenproof baking dish.

To make the custard, whisk the milk, cream, and sugar together in a large bowl. Add the egg yolks and the whole egg one at a time, whisking well after each addition. Whisk in the vanilla, nutmeg, and salt, and set aside.

Cut four slices of the banana bread vertically into 1-inch-wide fingers. Arrange an even layer of bread fingers on the bottom of the prepared dish, cutting and fitting them to cover the bottom. It is fine if they curve slightly up the sides of the dish. Cover the bread slices with an even layer of banana slices, and then pour enough custard over the bread and bananas to cover them. Repeat the layers of bread and bananas. Cut the remaining slice of banana bread into cubs, and sprinkle these over the bananas, press down slightly on the bread cubes, and cover. Set aside for 30 minutes.

Meanwhile, preheat the oven to 350F.

Bake the pudding until it is almost solid through, about 45 minutes. Then remove the cover and bake until the cubes of banana bread on the top are golden, an additional 15 minutes. Remove the dish from the oven and cool it on a wire rack.
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Pudding: 4 large eggs 1 cup whole milk 1 cup whipping cream 1/4 cup sugar 1 teaspoon vanilla extract Pinch of salt 4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces 1/2 cup pecans, toasted, chopped Bourbon Sauce: 1/4 cup (1/2 stick) unsalted butter 1/2 cup sugar 3 tablespoons whipping cream 2 tablespoons bourbon Pinch of salt Pudding: Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into
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8 large day-old croissants, torn into small pieces 4 cups milk 3 large eggs, lightly beaten 2 cups granulated sugar 1 cup pecans, toasted 1-1/2 Tblsp. Vanilla extract 1 tsp. Ground cinnamon 1/2 tsp. Ground nutmeg Custard Sauce (recipe follows) Place bread in a lightly greased 13-x9-inch pan. Add milk, and let stand 10 minutes. Blend mixture well using your hands. Stir in eggs and next 5 ingredients. Bake at 325 degrees F. for 40 to 45 minutes or until firm. Serve with Custard Sauce. Yield: 15 servings. Custard Sauce: 1 cup sugar 1/2 cup butter or margarine 1/2
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