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Rum Raisin bread

Rum Raisin Bread Recipe Allrecipe

  1. utes and drain. Step 2 Place ingredients in pan in the order recommended by the manufacturer
  2. utes. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle, and press Start
  3. To intensify the rum raisin flavor, allow the raisins to soak in the rum overnight before you add them into the dough. This dough is considered a rich dough, because it's made with sugar, eggs, butter, and milk. These ingredients lend that wonderfully soft texture and bold flavor. They can also slow things down in the bread making process
  4. utes, 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

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 Braided Rum Raisin Bread This Rum Raisin Bread is beautifully braided and loaded with comforting flavors, making it perfect for the holiday season. A super impressive recipe, but surprisingly achievable! Yield: 1 loa Flavorful, sweet, and rich rum raisin bread is a delight for breakfast and brunch. Complex in flavor because of the rum soaked raisins and long, slow ferment this tastes like a very decadent bread but yet is quite hands off to assemble

Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time). Add egg and milk to bread pan; cover liquid completely with flour. 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 Rum Raisin Cinnamon Bread Raisin cinnamon bread is good, but rum raisin cinnamon bread is BETTER! Eat it toasted with a pat of butter or smear of cream cheese, make a fancy French toast, or simply eat it as is. No matter how you choose to eat it, it's going to be awesome 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.. In a large bowl, toss together all bread and raisins, and spread in prepared pan. In a medium saucepan, bring cream, milk, and rum to a simmer over medium-high heat. In a large bowl, whisk together eggs, sugar, and cinnamon until well beaten. Whisking constantly, add 1/2 cup hot cream mixture to egg mixture until combined A perfectly baked rum and raisin banana bread that's so moist and chock full of raisins and nuts. Go crazy with your favourite dried fruit and nuts with this one! There's something so indescribably satisfying about making your own home-baked rum and raisin banana bread. Especially when it's your first

Rum-Raisin Bread King Arthur Bakin

  1. utes. Toss apples with bread cubes, and spoon into prepared pan
  2. The Best Zucchini Bread with Rum and Raisins is a classic zucchini bread with a delicious twist. After having made traditional zucchini bread for years, I wanted a creative take on an old favorite. Adding rum and raisins to readily available (and inexpensive) zucchini kicks this bread up a notch
  3. utes. 2. In the bowl of a stand mixer fitted with the dough hook, combine water, heavy cream, butter, vanilla, egg, brown sugar and yeast
  4. Step 1: Add the wet ingredients followed by the dry Add the sour cream, water, egg, rum, vanilla, and the butter to the bread machine pan. Add the flour and sugar right on top of the wet ingredients. You don't need to mix anything together
  5. AKA the most scrumptious bread pudding you'll ever have with a boozy kick, plump raisins, and the best buttered rum sauce. The rum cuts the sweetness perfectly, the juicy raisins complement the decadent croissants, and the rum sauce really pushed it over the edgeI'm salivating just thinking about it. Now, if you're skeptical I get it
  6. utes

Rum Raisin Bread Handle the Hea

Rum Raisin Bread Recipe - Food

  1. This rum raisin bread is so easy to make, and is such a stunning presentation with the drizzled glaze. This bread is wonderful for breakfast, and makes the best French toast. The bread has a tight but soft crumb, a thin chewy crust, and wonderful flavors
  2. Instructions. Place raisins and rum in a small bowl. Soak for at least 8 hours or overnight. Spray two 8 X 4 loaf pans with nonstick spray or grease well with butter. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves
  3. i loaf pans; set aside. STEP 2. Combine raisins and 1/3 cup rum in bowl. Microwave 1
  4. Preheat the oven to 180 degrees celcius. Combine the milk, butter, vanilla cinnamon, brown sugar, rum and raisins in a saucepan. Place over a medium heat and simmer until the sugar has dissolved, stirring occasionally. Tear the brioche into chunks and place in a large mixing bowl

Raisin Rum Bread Just A Pinch Recipe

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 1. Heat rum in a small saucepan until it begins to simmer. Meanwhile, place raisins in a medium bowl. Once rum is simmering, remove from heat and pour over raisins. Let sit for 2 to 3 hours, until rum has cooled to room temperature and raisins have plumped up. Strain raisins and discard rum. Set aside

Preheat oven to 350 degrees. Grease and flour 2 8 ½ x 4 ½ x 2 ½ or 4 petit baking pans. Drain the raisins and reserve the liquid (optional for glaze) Sift the flour, baking powered, baking soda and salt in a bowl and set aside. Cream butter and sugar for about 5 minutes. Add the banana and mix well. Add the milk, mix RUM RAISIN ZUCCHINI BREAD. Preheat oven to 350 degrees. Grease and flour two 8 by 4 loaf pans. Put the golden raisins and rum in a small bowl and microwave on low for 20 seconds. Set aside to let the raisins rehydrate with the rum. In a medium bowl, beat together the eggs, vanilla, sugar and oil. In a large bowl, sift the dry ingredients.

Boiled Raisin Cake Newfoundland Recipe | Cookbook of

Rum Raisin Bread recipe Red Star Yeas

  1. ary at Richmond (BTSR)
  2. utes
  3. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style
  4. g spices, this vegan bread is incredibly fluffy and moist. it also happens to be refined sugar-free, dairy-free, and can be made nut-free if.

¾ cup dark rum 1 tablespoon pure vanilla extract 4 Granny Smith or other tart apples, peeled, cored, and roughly chopped 1 cup raisins 1 cup currants. 1. Preheat the oven to 350 degrees. 2. Grease and lightly flour two 9 by 5 by 3-inch loaf pans and set aside. 3 Banana Bread. Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight. Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal Prepare Rum-Raisin Caramel Sauce; set aside. Preheat oven to 350°. Brush butter on one side of French bread slices; place bread, buttered side up, on a baking sheet. Bake at 350° for 10 minutes until lightly toasted. Cut into 1/2-inch cubes; set aside

Rum Raisin Bread - Kneady Gir

Rum Raisin Bread Just A Pinch Recipe

Rum Raisin Cinnamon Bread - The Little Epicurea

Ingredients. 1 tablespoon unsalted butter. 1 tablespoon plus 2 cups all-purpose flour, divided. 1/2 cup raisins. 1/2 cup dark rum. 1/2 teaspoon ground cinnamon. 3/4 teaspoon baking powder. 1/2 teaspoon baking soda. 2 tart apples, peeled; 1 grated, the other chopped into 1/2 inch pieces Rum Raisin Bread (bread machine) From: Lorelia 2 1/2 cups bread flour 1 tsp baking soda 1 tsp salt 1/4 cup pecans, chopped 1/2 cup raisins 1 1/2 tsp rum flavoring 3 tbsp sugar 1 tbsp vinegar & water to make 1 cup 2 tbsp powdered milk 1 1/2 tsp canola oil 1 1/2 tsp yeast Place all ingredients in machine and push start Great recipe for Fluffy and Crisp Whole Wheat Rum Raisin Bread. I love raisin bread, so I've tried making many original recipes. I found the perfect dough for rum raisins. It's really good cooled down and as it is, or warmed up in the toaster, it smells so good. You can put cream cheese on it,..

Rum Raisin Bread Pudding Recipe The Neelys Food Networ

In a large pan over medium/low, melt the butter, stir in the brown sugar then add 1/4 cup heavy cream. Stir until fully combined and smooth. Add the raisins and heat 1-2 more minutes or until raisins plump. Remove from heat. Combine 1/2 cup heavy cream, buttermilk, rum extract, eggs and salt. Stir until smooth and pale yellow Rum, brown sugar, and warming spices (don't skip the black pepper!) combine in this aromatic dessert.Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much.If you prefer to omit the alcohol, substitute 1/4 cup maple syrup for 1 cup of rum in Step 2 1 cup rum raisins ~ 3/4 cup rum (you'll have some left over rum from the raisins. Count that in the 3/4 cup rum) + optional 1/2 rum; 1/4 cup yogurt chips; Instructions. Make the Rum Raisins: Combine 1 cup raisins and 2/3 cup rum in a bowl/jar with a lid. For extra rummy raisins, soak for 1-2 days, flipping occasionally to evenly soak

Rum-Raisin Bread Pudding - Paula Deen Magazin

Robin walks you through a delicious 20% recipe for Rum Raisin Bread Pudding, with a warm vanilla sauce on top Pre heat oven to 160c. Place rum into a microwave safe container, warm in the microwave for 1 1/2 mins - the rum should be just starting to boil. Add raisins to hot rum and mix to coat thoroughly, then stir periodically until rum is absorbed by raisins (see notes). Grease a 20cm x 30cm x 5cm high baking dish (8 inch x 12 inch x 2 inch high) Preparation. 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. 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 Place the raisins and rum in a small microwave-safe bowl. Cover with cling wrap and microwave for 25 seconds. Set them aside and let them plump up. Butter the bottom and sides of a 9×13 inch (23 x 33cm) baking dish. Butter each slice of bread and then cut them into large cubes. Place the bread into your prepared baking dish

Panettone bread and butter pudding - Recipes - delicious

Super Moist Rum & Raisin Banana Bread Foodelicac

How to make Rum Raisin Pumpkin Bread Pudding: Step 1. In a medium bowl, combine the raisins and rum and let soak for at least 10 minutes. Drain raisins, reserving 1 tablespoon of the liquid. Step 2. In a large bowl, whisk together sugar, salt, cinnamon, ginger, allspice, cloves, heavy cream, milk, pumpkin puree, eggs, and reserved raisin liquid. In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well. Stir in the mashed bananas, walnuts, dark rum and vanilla extract. Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch Rum Raisin Bread Author: Tessa Arias This Rum Raisin Bread is beautifully braided and loaded with comforting flavors, making Search again: Fruit and Nut Muesli Bread Rounds. Print Fruit and Nut Muesli Bread Rounds Filled with wholesome ingredients, these fruit and nut muesli bread rounds are perfect for a healthy snack recipe. Yield: 18-21. Makes 8 servings. 1/2 cup golden raisins. 1/4 cup dark rum. Unsalted butter. 2 cups heavy cream. 1 cup whole milk. 10 ounces dark (70 to 72 percent cacao) chocolate, finely choppe

Rum Raisin Bread Pudding with Warm Vanilla Sauce Recipe

Toss together the raisins, rum, vanilla and grated apples. Set aside for at least 30 minutes to allow the raisins to plump. Butter a 13x9 baking pan. Sprinkle a 1/4 cup of granulated sugar into the buttered baking pan and shake the pan to coat the butter with the sugar. Toss the bread cubes and spices in a large mixing bowl Bread Pudding. Break bread in small pieces in baking dish (about 1½ quart size). Sprinkle cinnamon over bread and add raisins and melt butter. Lightly toast bread mixture in 350˚F oven. Add mixture of eggs, sugar, milk and vanilla. Bake about 30 minutes at 350˚F or until set. Serve with rum sauce 1. Mix the rum and demerara sugar and soak the raisins in it while you prepare the rest. Preheat the oven to 180˚C, gas mark 4. Butter the bread. Put the cream, milk and nutmeg in a saucepan and bring to just below boiling point. Mix together the egg yolks and muscovado sugar in a bowl and pour. Preheat oven to 350 degrees. Soak the raisins in just enough rum to cover them for 20 minutes or while you are mixing the rest of the ingredients. Sift the flour, baking powder, baking soda, spices and salt together into a large bowl. In the bowl of a food processor, cream the butter with the sugars until the mixture is light and fluffy

Bread pudding, with all its creamy custardy goodness, screams comfort food. I was having dear friends J&J over and decided Cook's Illustrated Rum Raisin Bread Pudding recipe deserved a place in the Sunday supper line-up.What may have once been a humble dish meant to use up the remains of dried-up, days-old bread has now morphed into a sinfully rich finale for any meal For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes. Preheat oven to 350 degrees

Cicero's: Apple Rum Raisin Bread Pudding. Cicero's Apple Rum Raisin Bread Pudding is a classic bread pudding, moist with apples and raisins and served in a pool of sauce made with hard cider and dark rum.. When soaking the bread, let the cubes get wet but not saturated. Otherwise, the bread will fall apart and turn gloppy 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. Original recipe makes 1 - 1 pound loaf. Ingredients. 2 tablespoons rum 1/2 cup raisins 1/2 cup water 2 cups bread flour 1 tablespoon dry milk powder 2 teaspoons brown sugar 1. Rum-Raisin Bread. A sweet yeast bread made with raisins and rum. A recipe for bread machines. Recipe Ingredients: 1/2 cup raisins 2 tablespoons rum* 3/4 cup water 2 tablespoons heavy or whipping cream 2 teaspoons butter, softened 1/2 teaspoon rum extract 1 large egg 1 tablespoon brown sugar, packed 3 cups bread flour 2 tablespoons nonfat dry mil Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add 1/4 t rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract. Use regular or rapid bake cycle. 1 1/2 ts Yeast, active dry - or - 3/4 ts Yeast, fast rise or machine Cut bread into 1-inch cubes to yield about 8 cups; spread evenly in bottom of pan and sprinkle with raisins. Set aside. In a medium saucepan, heat half-and-half with butter, stirring until butter is melted. Cool for 10 minutes. In a medium bowl, whisk sugar, cinnamon, nutmeg, rum extract and egg substitute together

3 T. rum. 1 c. golden raisins. ½ c. sourdough starter. ¼ c. brown sugar (packed) ¼ c. vegetable oil, plus a little more for various purposes . 1½ tsp. kosher salt. ¾ c. room temperature water. ¼ tsp. vanilla. 1½ tsp. ground cinnamon. ¼ tsp. nutmeg. 3 c. bread flour. raw or demerara sugar. Warm the rum in a small saucepan 2. Place bread cubes in a large bowl. 3. In a medium bowl, beat soy milk, eggs, brown sugar, rum, vanilla, cinnamon, nutmeg, and raisins. Pour over the bread and mix thoroughly. Spoon bread mixture into the prepared baking dish. Let rest for 20 minutes. 4. Bake for 30 minutes or until a knife inserted in the center comes out clean Our Rum Raisin Babka is full of old-fashioned goodness. Sweet rum raisins wrapped inside our citrus dough and finished with a sugar glaze Cover; let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk. Preheat oven to 375°. Bake at 375º for 25 minutes or until loaves sound hollow when tapped. Cool in pans 10 minutes; transfer bread to wire racks. Brush loaves with 2 Tbsp. melted butter, and cool completely Rum Raisin Bread Pudding . Ingredients. 3 cups milk. 3 tablespoons butter. 2 teaspoons vanilla extract. 1 teaspoon ground cinnamon. 3/4 cup packed brown sugar. 3 tablespoons rum. 3/4 cup raisins. 7 slices Royal Caribbean Bakery Hard Dough Bread, cubed. 4 eggs, beate

In a medium saucepan, add the milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins. Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has. Cinnamon Rum Raisin Bread Ruralmom. mashed potatoes, salt, cinnamon, butter, sugar, all purpose flour and 4 more. Rice Pudding with Rum Raisins PureWow. sugar, short-grain rice, rum raisins, salt, sugar, heavy cream and 7 more. Pain Aux Raisins Dave Bakes

Best Zucchini Bread with Rum and Raisins - Pesto for Pennie

Rum Raisin Bread Pudding with Cinnamon. 0. PUBLISHED MARCH/APRIL 2010. SERVES 8 to 10. WHY THIS RECIPE WORKS. Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally. Instructions. Heat a grill to 350 degrees and prepare an indirect cooking zone where you will bake your bread pudding in a cast iron skillet. Combine the milk, butter, cinnamon, brown sugar, rum and raisins in a sauce pot over medium heat. Bring to a light simmer (but do not boil!)

Rum Raisin Bread My Baking Addictio

In a medium saucepan, add the milk, butter, maple syrup, cinnamon, brown sugar, rum, and raisins. Bring to a simmer over medium heat and stir until all of the butter is melted and the sugar has disintegrated (approx. 5 minutes). Remove from heat. In a large bowl, add the broken pieces of bread. Pour the milk mixture over the bread Calories, carbs, fat, protein, fiber, cholesterol, and more for Rum Raisin Babka Bread (Breadsmith). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl. 2. Microwave raisins and rum in small bowl until hot, about 20 seconds. Let mixture cool slightly, then toss with dried bread; transfer to prepared slow cooker. 3 1 cup oil. 3 eggs. 2 teaspoons vanilla. In a small mixing bowl, mix the raisins and rum together. Let mixture set overnight in the refrigerator or microwave the mixture a couple of minutes to help the raisins absorb the rum. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nuts and zucchini

French Bread Pudding Recipe

1/3 cup rum ½ cup raisins or currants 1 cup half and half 2 eggs 1/2 cup sugar 1 teaspoon vanilla extract 1 and ½ cups cubed day old brioche or challah bread Egg bite Mold Optional Garnishes Pure maple syrup Sliced toasted almonds Instructions. Place the raisins in the rum with 1/3 cup water and soak for 6 hours or longer Spread bread cubes in pan; sprinkle chocolate pieces and raisins evenly on top and set aside. In a large mixing bowl, whisk remaining ingredients together. Pour over bread mixture. Let stand about 5 minutes. Place pan containing pudding inside large pan filled with hot water to reach half way up the sides of the pudding pan 2 large eggs; 3 ripe bananas, mashed; 1 teaspoon pure vanilla extract; 2 tablespoons rum; 1 teaspoon cinnamon; ½ cup sugar; 2 1/2 cups almond milk; 1 loaf Canyon Bakehouse raisin bread, cut into 1 1/2-inch chunk Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours. Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the raisins. Return the mixture to the baking dish

Pumpkin bread in a landslide. The only reason I go to Perkins is because of pumpkin bread, affirms junior Natalie. Breaking hearts - and potentially friendships - across campus, pumpkin bread takes its rightful spot as the better bread on campus. This is a serious rift in our friendship junior Morgan says to Anna (the apple rum raisin fan) 1 loaf thick cut raisin bread - 9 to 10 slicesmelted butter to brush slices1 cup raisins1/4 cup rum (optional)1 cup sugar2 large eggs1/2 tsp salt1 3/4 cup ha.. Lightly butter the paper. 2. In a small heavy saucepan combine the raisins and rum and cook gently until the raisins have plumped and the rum absorbed. 2. In a large mixing bowl combine the flour, sugar, salt, baking powder, xantham gum, and caraway seeds. Stir to blend. 3 Remove liquid off of the raisins, making sure to reserve the liquid. Slowly add in the rum to the saucepan. Then bring back to a slight boil. You want it to be bubbling. Fold in the raisins and finish with 1 tsp of salt. Remove bread pudding from oven and let sit for approximately 10 minutes. Finish with rum raisin sauce and chopped pecans

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Combine the apples, apple juice, rum, lemon juice, and lemon zest in a big pot. Bring to a boil over high heat. Reduce the heat to medium and continue to cook, stirring occasionally, until the apples are soft and beginning to break down, about 12 to 15 minutes. Mash the apples with a potato masher or large fork to make a chunky sauce RUM RAISIN BREAD PUDDING Adapted via Simply Recipes Serves: 8 to 10 Ingredients For bread pudding: ♦ 1 cup raisins ♦ 1 1/2 cups dark rum ♦ 7 to 8 cups cubed bread (2 to 3 days old) ♦ 1 quart whole milk ♦ 3 eggs, lightly beaten ♦ 2 cups sugar ♦ 2 tbsp vanilla ♦ 1/4 tsp allspice ♦ 1/2 tsp cinnamo Bread Pudding: First Prepare the apple and Raisin Mixture. Place 1 Tbsp of spiced rum in microwave safe bowl and stir in raisins. Microwave bowl for 30 seconds, and stir afterwards. Let raisins sit and absorb rum while preparing apple mixture. In a medium size saucepan, melt butter over medium heat. Stir in apple pieces, 1 Tbsp spiced rum, dash. The bread pudding itself however is very good. I didn't have cinnamon raisin bread, so I used a whole cup of raisins and upped the amount of cinnamon to a whole Tbsp. I also added a bit of nutmeg. I doubled the amount of rum and used 2 apples that I thinly sliced and didn't bother cooking because they cook inside the bread pudding