Best Raisin Rum Bread Recipes

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RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
  • Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
  • Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

APPLE, RUM AND RAISIN BREAD PUDDING



Apple, Rum and Raisin Bread Pudding image

A delicious bread pudding served warm or cold with custard sauce, whipped cream, or recipe #9347. Also good for breakfast with maple syrup. I used recipe #78579 to prepare the baking dish and added more raisins. From Foodland Ontario booklet.

Provided by foodtvfan

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/2 cups milk or 2 1/2 cups light cream
3 eggs
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
8 cups stale white bread cubes
1/2 cup raisins
1/4 cup rum or 1/4 cup apple juice
2 apples, cored and chopped
1 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
  • Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
  • In a small bowl, combine raisins and rum or apple juice. Set aside.
  • In another bowl, toss together apples, cinnamon and remaining brown sugar.
  • Add raisin and apple mixtures to the softened bread, mixing well.
  • Spread evenly in a greased 8"x8"x2" baking pan.
  • Drizzle with the melted butter.
  • Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
  • Serve warm or cold.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE



Rum-Raisin Bread Pudding with Spiced Rum Sauce image

This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!

Provided by skat5762

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch nutmeg
1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisin
1 cup golden brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or 2 tablespoons dark rum
3/4 teaspoon ground cinnamon
1 pinch nutmeg

Steps:

  • Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
  • Butter 13x9x2-inch glass baking dish.
  • Whisk eggs in large bowl to blend.
  • Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
  • Stir in bread and raisins.
  • Pour mixture into prepared baking dish.
  • Cover and refrigerate 2 hours.
  • Preheat oven to 350°F.
  • Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
  • Cool slightly (pudding will fall).
  • Serve warm with Spiced Rum Sauce.
  • --------SPICEDRUM SAUCE --------.
  • Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
  • Add cream, rum, and cinnamon and bring to simmer.
  • Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
  • Serve warm.
  • (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
  • Makes 1 1/2 cups.

FESTIVE RUM RAISIN CHOCOLATE CHIP BANANA NUT BREAD



Festive Rum Raisin Chocolate Chip Banana Nut Bread image

A festive banana bread with rum soaked raisins, chocolate chips and walnuts. Easy to make and delicious.

Provided by Anita Hoffman

Categories     Other Breads

Time 1h5m

Number Of Ingredients 12

1/3 c raisins
3 Tbsp rum
1-1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar
2 very ripe mashed bananas
1/4 c melted butter
1 egg, beaten
2 Tbsp milk
1/2 c chocolate chips
1/4 c walnuts

Steps:

  • 1. Combine rum and raisins. Let stand 15 minutes; drain and reserve liquid.
  • 2. Cool melted butter to room temperature.
  • 3. Combine dry ingredients; set aside.
  • 4. Combine sugar, bananas, butter, egg and milk; beat well. Gradually beat in flour mixture.
  • 5. Stir in raisins, chocolate chips and nuts.
  • 6. Bake at 350 degrees in a greased and floured loaf pan for 45 to 50 minutes. Poke holes in top of bread with a toothpick. Brush with reserved liquid.

RUM RAISIN BREAD



Rum Raisin Bread image

This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Provided by Jill B. Mittelstadt

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

2 tablespoons rum
½ cup raisins
½ cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
½ teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1 ½ teaspoons active dry yeast

Steps:

  • In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  • Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 27.3 g, Cholesterol 25 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 252.3 mg, Sugar 5.7 g

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16]



RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16] image

Categories     Fruit     Dessert     Apple

Yield 8 Servings

Number Of Ingredients 21

Pudding:
1 tablespoon butter
1 apple, peeled and thinly sliced
1/4 cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup skim milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
1/4 cup butter
2 eggs
1/2 teaspoon vanilla extract
Rum Sauce:
3 tablespoons skim milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
1/4 cup white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

MEXICAN RUM RAISIN BANANA NUT BREAD/PAN MEXICANO DE RON, PASAS BANANA, Y NUECES



Mexican Rum Raisin Banana Nut Bread/Pan Mexicano de Ron, Pasas Banana, Y Nueces image

This recipe was born when I thought I had Crema Mexicana, but to my surprise what I had was a large container of thick Greek yogurt. Well I substituted the yogurt for the crema and made my Mexican Rum Raisin Banana nut bread. It turned out delicious. My Mexican Rum Raisin Nut bread comes out super moist dense and delicious. It...

Provided by Juliann Esquivel

Categories     Other Breakfast

Time 1h35m

Number Of Ingredients 13

2 stick unsalted butter
2 c ground piloncillo or dark brown sugar
4 large eggs
3 c all purpose flour
2 Tbsp baking soda
2 tsp salt
5 large over ripe bananas, peel must be turning dark and bananas should be soft and mushy.
16 oz greek yogurt, unflavored
2 tsp clear dominican vanilla or good vanilla
2 c chopped walnuts or pecans
1 tsp ground cinnamon optional
1/4 c dark rum
1 small box raisins soaked in the rum 2 hours prior to making the bread optional

Steps:

  • 1. Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
  • 2. Cream butter with the sugar until light and fluffy. Use your mixer.
  • 3. Add eggs to butter/sugar mixture beat well until all is well incorporated.
  • 4. In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
  • 5. Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
  • 6. Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE



PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE image

Yield 8-10 Servings

Number Of Ingredients 21

2 cups milk
1 1/2 cups heavy cream
3 cinnamon sticks, crushed
One 2-inch piece of fresh ginger, coarsely chopped
1 vanilla bean, split lengthwise
6 whole cloves
1 loaf of brioche (3/4 pound), cut into 1-inch cubes
4 large eggs
3 large egg yolks
1/2 cup canned unsweetened pumpkin puree
1/2 teaspoon salt
1/2 cup plus 3 tablespoons sugar
2 teaspoons cinnamon
Caramel Rum Raisin Sauce:
3/4 cup dark rum
1 cup raisins
3 cups sugar
1/2 cup water
1 cup heavy cream
In a small saucepan, warm the rum with the raisins. Remove from the heat and let soak for 20 minutes.
In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the heavy cream to stop the cooking. Add the remaining heavy cream and stir in the raisins and rum. Serve warm.

Steps:

  • In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes. Preheat the oven to 375°. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish . Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl. Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk. Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap. In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding, uncovered, about for 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce drizzled on top.

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING



Pineapple, Raisin, and Rum Bread Pudding image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) can crushed pineapple with juice
1/2 cup low-fat milk
5 cups Italian bread, Packed
2/3 cup raisins
1/2 cup brown sugar
2 tablespoons margarine, melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon margarine
1 tablespoon rum
1 tablespoon light brown sugar
2 tablespoons almonds, Sliced

Steps:

  • Preheat oven to 350F.
  • Combine pineapple, milk and bread in mixing bowl.
  • Stir together and let stand 10 min.
  • Stir in the remaining ingredients.
  • Pour mixture into lightly oiled 9 x 9 in. baking pan.
  • Last 3 ingredients are for glaze.
  • Melt margarine .
  • Add rum and brown sugar and stir just until sugar is dissolved.
  • Spoon in thin layer over top of pudding.
  • Bake for 25 min, top with almonds.
  • Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
  • Serve warm.

RUM RAISIN BREAD



Rum Raisin Bread image

I absolutely love fresh homemade bread. And I love using my bread machine to knead the dough. However, I've never had much luck baking bread in it, that is until this bread. This bread is soft, tender and fresh, just the way I love it. I love thrift store shopping and I found a "new" bread machine baking cookbook for $1. It...

Provided by Diane Atherton

Categories     Sweet Breads

Time 5m

Number Of Ingredients 10

2/3 to 1 c raisins
2 Tbsp dark rum (i used myers's rum dark original)
1 large egg, room temperature
1 1/4 c milk (80 degrees f/27 degrees c)
4 1/2 c unbleached white bread flour
3 Tbsp sugar
1/4 c butter, softened
3/4 tsp salt
1/2 to 1 tsp cinnamon, ground
1 1/2 tsp rapid-rise active dry yeast

Steps:

  • 1. Here is a link for "How to Make Bread Machine Recipes by Hand". Hope it helps: http://dontwastethecrumbs.com/2012/10/simple-conversion-how-to-make-bread-machine-recipes-by-hand/#.UOxBXs2t2Zs.pinterest
  • 2. Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time).
  • 3. Add egg and milk to bread pan; cover liquid completely with flour.
  • 4. To each corner of pan and on top of the flour, start adding sugar in one corner, salt in another corner, butter and cinnamon. Make a well in the center of the flour and add yeast.
  • 5. I used the 2 lb loaf setting, selected fruit and nuts and started the machine. Add raisins when prompted or after the 1st kneading. My machine does not prompt for adding raisins or nuts so I had to listen for that 1st kneading.
  • 6. This bread rose to the very top of my machine. So, the last 10 minutes of baking time I lifted the top/lid slightly and placed a spoon under the lid to keep it up above the bread so the top would dry and brown. Honestly this is the best bread I've ever made by baking it in the bread machine.
  • 7. Pat Duran has tested this bread by making by hand. So if you don't have a bread machine check out Pat's version of this wonderful bread: https://www.justapinch.com/recipes/bread/bread-sweet-bread/raisin-rum-bread.html?cpage=2#comment1486672

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE image

Categories     Apple     Fruit     Dessert

Number Of Ingredients 16

1/4 cup butter
2 tablespoons (divided) butter
1 apple, peeled and thinly sliced
1/4 cup raisins
2 tablespoons (divided) rum
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
3/4 cup brown sugar
1/2 cup (divided) white sugar
1 1/2 cups (divided) nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
1 pinch ground cinnamon
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon vanilla extract
5 teaspoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft.
  • Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, 1/4 cup white sugar, 3/4 cup nonfat milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons nonfat milk and the cornstarch in a small bowl until smooth. Melt 1 tablespoon butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup nonfat milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

RUM RAISIN LOAF (BREAD MACHINE)



Rum Raisin Loaf (Bread Machine) image

Make and share this Rum Raisin Loaf (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup milk (room temperature)
2 tablespoons dark rum
1 egg
1 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons butter (room temperature)
2 1/4 cups bread flour
1/2 teaspoon ground allspice
1 3/4 teaspoons bread machine yeast or 1 3/4 teaspoons instant yeast
1 cup raisins

Steps:

  • Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
  • Insert pan into the oven chamber.
  • Select Sweet Cycle.
  • Add raisins at the "add ingredient" signal.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
  • Let cool to room temperature before slicing.

RAISIN RUM BREAD



Raisin Rum Bread image

This recipe was inspired by Diane's recipe: http://www.justapinch.com/recipes/bread/bread-sweet-bread/rum-raisin-bread.html her recipe is for a bread machine and since I do not have one -I decided to try making it by hand..so here are the results..hope you try one of these recipes..this is a great tasting bread....

Provided by Pat Duran

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 11

1 c chopped raisins
4 Tbsp dark or light rum liquor-optional
2/3 c milk
1/2 c light brown sugar or granulated sugar
1/2 tsp salt
1/4 c margarine or butter
1/2 c tepid water
2 pkg active dry yeast
1 large egg,beaten
4 c all purpose flour
1 Tbsp ground cinnamon

Steps:

  • 1. Chop the raisins and place in a measuring cup add the rum on top of the raisins,if using(otherwise use 4 Tablespoons of warm water)Let them set and absorb the liquid.
  • 2. In a small saucepan mix together the milk,sugar,salt and margarine; heat to melt and dissolve the sugar and margarine-do not boil-- remove from heat and stir until fully dissolved and cool to lukewarm.(I put it in the refrigerator for a few minutes.) Add the tepid(warm but not hot) water to a large mixing bowl and sprinkle the yeast over top of the water stirring until dissolved.Stir in the milk mixture,then add the beaten egg.
  • 3. Stir in 3 cups of the flour and the cinnamon.Stir until well combined. Add the raisin mixture to the remaining cup of flour and mix to coat the raisins then add to the batter. Stir or knead in the bowl until well blended.
  • 4. Place batter in a well greased bowl ,turning to coat top. Cover with a linen cloth and let raise until double in size;about 1 hour. Shape into 2 loaves or into casserole for one round loaf. Bake in a 400^ oven for 35 minutes then turn oven down to 350^ and bake for 10 more minutes, until golden brown. Remove from pans and butter top and sides and let cool.

BROWN BUTTER RUM RAISIN BANANA BREAD



Brown Butter Rum Raisin Banana Bread image

Obtained online. http://americanheritagecooking.com/2015/02/brown-butter-rum-raisin-banana-bread/

Provided by Chrystal Cackler @journeyrock92

Categories     Sweet Breads

Number Of Ingredients 11

1/2 cup(s) raisins
2 tablespoon(s) rum (dark rum)
1/2 cup(s) unsalted butter, cut in pieces
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) kosher salt
4 medium very ripe, bananas
1 teaspoon(s) vanilla
3/4 cup(s) dark brown sugar, packed
2 - eggs, lightly beaten
- extra butter and granulated sugar for the pan

Steps:

  • Preheat oven to 350°. In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisins and rum in a small saucepan over low heat. You don't want to boil them. If you choose to use the heating method, add an extra tablespoon of rum. Make sure they are cool before adding to the batter! Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can use flour instead; give it an extra hard tap at the end to get out any excess flour because it will taste bitter.
  • In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor! In a medium bowl whisk together the flour, baking powder and salt; set aside.
  • In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar; mix to combine. Add the eggs and mix until there are no visible streaks of egg and you have a homogeneous mixture. Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy. Bake in preheated oven 45-60 minutes. This time will vary greatly by oven - start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks.

APPLE RUM RAISIN BREAD PUDDING



APPLE RUM RAISIN BREAD PUDDING image

Number Of Ingredients 8

2 med apples, peeled and coarsely chopped
2 tbsp butter
3 cups day old bread cubes
1/2 cup raisins
4 eggs
2 cups milk
1/3 cup sugar
2 tbsp rum

Steps:

  • Sauté apples in butter 5 min. Add bread crumbs. Put mixture in 1 1/2 qt casserole. Beat eggs. Add sugar, milk. Stir in rum. Pour over bread mixture. Bake covered at 350 for 45 - 55 min. Take cover off for last 20 min to let brown.

RUM RAISIN BREAD



Rum Raisin Bread image

This bread is a little richer and sweeter than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Provided by Barb G.

Categories     Yeast Breads

Time 3h30m

Yield 1 1pound loaf

Number Of Ingredients 13

2 tablespoons rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 tablespoon powdered milk
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum extract
1 egg
1 teaspoon olive oil
1 1/2 teaspoons active dry yeast

Steps:

  • In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
  • Place ingredients in the order recommended by manufacturer.
  • Use the regular setting for a 1 pound loaf.
  • If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.

ITALIAN RUM RAISIN BREAD PUDDING



Italian Rum Raisin Bread Pudding image

This is the recipe from Atlanta Fish Market. Their bread pudding has a vanilla cream anglaise topping. It is wonderful!

Provided by Chef Mrs Wilson

Categories     Dessert

Time 2h20m

Yield 24-36 serving(s)

Number Of Ingredients 8

1 1/2 loafs egg bread
12 ounces white sugar
1/2 quart heavy cream
16 ounces raisins
12 egg yolks
4 ounces tuaca liqueur
4 ounces banana liqueur
8 ounces brown sugar

Steps:

  • Mix white sugar and eggs.
  • Add heavy cream, raisins, Tuaca, banana liqueur and add to 1 1/2 loafs of egg bread cut into 1" cubes.
  • Gently mix.
  • Place mixture in buttered pan.
  • Cover with brown sugar.
  • Bake for 2 hours at 300°F.
  • This will make a lot so you may want to half the recipe. Make sure to cut the bread in small pieces and stir well to coat all the bread.

Nutrition Facts : Calories 244.2, Fat 9.5, SaturatedFat 5.3, Cholesterol 121.6, Sodium 17.1, Carbohydrate 40.3, Fiber 0.8, Sugar 35.3, Protein 2.2

PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE



Pumpkin Bread Pudding with Caramel Rum Raisin Sauce image

This is an excellent alternative to pumpkin pie. Buttery brioche is soaked in a pumpkin creme brulee base, then baked with a cinnamon sugar topping and served with a decadent caramel sauce.

Provided by @MakeItYours

Number Of Ingredients 14

2 cups milk
1 1/2 cups heavy cream
3 cinnamon sticks, crushed
One 2-inch piece of fresh ginger, coarsely chopped
1 vanilla bean, split lengthwise
6 whole cloves
1 loaf of brioche (3/4 pound), cut into 1-inch cubes
4 large eggs
3 large egg yolks
1/2 cup canned unsweetened pumpkin puree
1/2 teaspoon salt
1/2 cup plus 3 tablespoons sugar
2 teaspoons cinnamon
Caramel Rum Raisin Sauce (see recipe), for serving

Steps:

  • In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes.
  • Preheat the oven to 375 degrees F. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish .
  • Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl.
  • Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk.
  • Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap.
  • In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.
  • TO SERVE: Bake the bread pudding, uncovered, for about 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce (see recipe) drizzled on top.
  • MAKE AHEAD: The baked pudding can be refrigerated overnight. Cover with foil and rewarm in a 325 degrees F oven for 15 to 20 minutes before serving.

RUM RAISIN BREAD



Rum Raisin Bread image

I have not made this. Posted in reply to a request. Does NOT use a bread machine. Cooking time includes time for dough to rise. Source = cooksrecipes.com

Provided by echo echo

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 cup warm water
3 1/2 cups all-purpose flour or 3 1/2 cups bread flour
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons butter or 2 tablespoons margarine, softened
1 1/4 teaspoons rum flavoring
1 cup golden raisin

Steps:

  • Dissolve yeast in warm water.
  • Combine flour through rum flavoring in a bowl.
  • Stir in yeast mixture& knead to form a soft dough.
  • Add golden raisins.
  • Place in a greased bowl, turning once to coat.
  • Cover& let rise until doubled, about 1 1/2 hours.
  • Punch down, form in a greased loaf pan,& let rise again, about 1 hour.
  • Bake at 350*F for 20-25 min, or until the top is browned.

Nutrition Facts : Calories 2513.7, Fat 38.4, SaturatedFat 18.6, Cholesterol 484.1, Sodium 339.1, Carbohydrate 478.5, Fiber 20.3, Sugar 111.3, Protein 65.7

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