worlok
03-27-2008, 12:31 PM
Okay, the cake thread had me curious about rum cakes and I came across this rum bread pudding recipe. Bread puddings are basically a bready desert that isn't usually (but can be) as sweet as a cake, but texture more bready, and you pour a custard or sauce over it before eating as that moistens it up. In my experience bread puddings are a British thing. British, Irish, etc - and also endure in ex British colonial countries. All except my country of the US, ironically. We must have given that up with the tea - although I love tea. ;-)
It's basically bread, milk, eggs, sugar, rum soaked raisins and we added apricots as well, and some other ingredients like honey. Baked. The sauce is mlik, sugar, corn starch, RUM.... Very tasty. My 8 year old pirate loved it.
We only changed the original recipe in that we switched regular sugar in the pudding itself to brown sugar. We ended up using regular sugar in the rum sauce but next time I will use the brown there as well. My mother in law premixed the corn starch and sugar for the sauce and forgot about using the brown sugar there. I would have done that straight away.
The bread pudding is very nice with a rum taste. The sauce is very "rummy" and rich. I can't imagine how it would taste using the white rum that most people would use. The Goslings is very rich.
Original recipe:
Aruban Rum (bread) pudding. (http://www.cooking.com/recipes/static/recipe4084.htm)
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0662.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0664.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0663.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0668.jpg
It's basically bread, milk, eggs, sugar, rum soaked raisins and we added apricots as well, and some other ingredients like honey. Baked. The sauce is mlik, sugar, corn starch, RUM.... Very tasty. My 8 year old pirate loved it.
We only changed the original recipe in that we switched regular sugar in the pudding itself to brown sugar. We ended up using regular sugar in the rum sauce but next time I will use the brown there as well. My mother in law premixed the corn starch and sugar for the sauce and forgot about using the brown sugar there. I would have done that straight away.
The bread pudding is very nice with a rum taste. The sauce is very "rummy" and rich. I can't imagine how it would taste using the white rum that most people would use. The Goslings is very rich.
Original recipe:
Aruban Rum (bread) pudding. (http://www.cooking.com/recipes/static/recipe4084.htm)
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0662.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0664.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0663.jpg
http://img.photobucket.com/albums/v391/worlok/rum_pudding/DSC_0668.jpg