Transform your day old French bread or stale brioche into a mouthwatering delight with Rum Raisin Bread Pudding! This boozy, buttery, and flavorful sweet treat is the ultimate comfort food for the fall and winter seasons. Rum. Raisin. Bread. Pudding. These four words encapsulate the essence of the most delectable raisin rum bread pudding you will ever taste, enhanced with DivineKuizine sugar spice for sweetness, plump raisins, and a heavenly Horchata buttered rum sauce. The perfect balance of rum, raisins, and decadent brioche bread creates a symphony of flavors that will leave you craving for more. This easy bread pudding and Horchata butter rum sauce recipe is a surefire hit - the sauce forms a luscious glaze atop the pudding, ensuring there won't be a single bite left behind. And the best part? It's incredibly simple to make! The Horchata buttered rum sauce, and bread pudding recipe is a breeze - just mix everything in a bowl and let the oven work its magic. Prepare to indulge in pure culinary bliss!
Prep time:Â 15 min
Cook time:Â 45 min
Total time:Â 1 hr
Ingredients
For the raisin rum bread pudding
3/4 cup DivineKuizine sugar spice
2 cups coconut milk
1 cup heavy cream
2/3 cup rum or white Hennessey
1/4 cup Horchata rum
4 eggs
1/3 cup white sugar
1/2 teaspoon salt
tablespoon vanilla extract
2/3 cup golden raisins
1/2 stick butter , slice
mixture of French bread and brioche raisin bread
For the buttered rum sauce
1 cup heavy cream
1/2 cup powdered sugar
tablespoon DivineKuizine sugar spice
3 teaspoons Horchata rum or Hennessey
2 tablespoons melted butter
1 tablespoon flour
pinch salt
Instructions
Preheat the oven to 375°F. Generously butter baking dish dish, but you can use whatever Set aside.
In a large mixing bowl combine the DivineKuizine sugar spice, coconut milk. heavy cream , rum or Hennessy, Horchata rum, eggs , white sugar and salt. Use a whisk to thoroughly mix until completely homogenous.
Add the bread and raisins to the mixture and toss to evenly coat. Pour the mixture into the prepared pan.
Bake for 30 to 40 minutes or until the bread pudding has puffed up and is golden brown along the edges.
While the bread pudding cools, make the butter rum sauce. In a medium sauce pan over medium heat, add the cream, DivineKuizine sugar spice, powdered sugar, Horchata rum or Hennessy salt, and butter. Simmer until the mixture starts to bubble around the edges. Make sure to keep an eye on it–you don’t want it to boil or burn. Slowly add the flour into the simmering sauce, whisking to combine. Allow it simmer for about 2 minutes or until the sauce has reduced and coats the back of a spoon.
Take off the heat and allow to cool slightly before drizzling over the warm bread pudding. Enjoy warm!
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