I used recipe 78579 to prepare the baking dish and added more raisins. Revered by some as the ultimate comfort food bread pudding however generally gets a bad rap and quite undeservedly so. Bake bread pudding until top is golden and center is set about 55 65 minutes. In a medium saucepan bring cream milk and rum to a simmer over medium high heat. Whisk eggs in large bowl to blend.
Add milk sugar cream vanilla cinnamon and nutmeg. 1 extra large egg beaten. Butter 13x9x2 inch glass baking dish. Remove from the oven and set aside. Pour bread pudding into a buttered 1 1 2 quart baking dish and bake for 50 minutes.
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Cover and refrigerate 2 hours. Add the beaten eggs to the bread and milk mixture and stir. A delicious bread pudding served warm or cold with custard sauce whipped cream or recipe 9347. Rum raisin bread pudding 1 hour. In a large bowl toss together all bread and raisins and spread in prepared pan.
Stir in bread and raisins. Spoon into bowls top with vanilla ice cream and serve. Pour mixture into prepared baking dish. Feel free to use any stale bread you have to hand however. Spread the bread cubes on a baking sheet and bake until lightly toasted about 10 minutes.
In a large bowl beat together the sugar butter eggs milk vanilla and lemon extracts and cinnamon until well blended. After it is completely cooled double wrap it securely with aluminum foil or plastic freezer wrap or in a freezer safe container. Let sit for 30 minutes so the bread absorbs the milk. 2 tablespoons dark rum. Soak raisins in just enough rum to cover them for at least one hour or overnight drain before using.
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Soak raisins in just enough rum to cover them for at least one hour or overnight drain before using. This rum raisin bread pudding has become one of our household favourites. Add milk sugar cream vanilla cinnamon and nutmeg. The raisins are soaked in dark rum and combined with torn pieces of french bread. I used recipe 78579 to prepare the baking dish and added more raisins.
