Big Easy Bread Pudding With Rum Caramel Sauce Sugar And Spice Makes 18 ish muffin tin sized servings. ingredients: rum caramel sauce. directions: heat oven to 350. lightly coat muffin tins with nonstick baking spray. in a large bowl, combine cream, milk, sugar, eggs, cinnamon, vanilla, nutmeg and salt. add bread cubes, gently toss to combine. fold in nuts and raisins if using. Instructions. preheat the oven to 350℉ and grease a 9×13 casserole dish. cut the bread into 1’’ chunks and place them in the dish. in a large bowl, whisk together the eggs, milk, vanilla, sugar, cinnamon, and salt. pour the mixture over the bread in the casserole dish, making sure to coat all of the pieces on top.
Big Easy Bread Pudding With Rum Caramel Sauce Sugar And Spice Spoon ladle the bread pudding mixture into the prepared ramekins (or baking dish), and place onto a baking sheet to bake the bread puddings for about 45 minutes (or about 50 55 minutes if using a baking dish). while the bread pudding bakes, prepare the spiced rum sauce: in a small heavy bottom saucepan, add the cream and the sugar, turn the. In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar stir to combine. let the mixture cook, stirring occasionally, until the butter has melted. then increase the heat to medium high and bring the sauce to a gentle boil. once achieved, remove the sauce from heat. Step 5: add the whipping cream, melted butter (cooled), evaporated milk, condensed milk and vanilla and beat again. step 6: add the sugar and spice mixture and beat again for 1 minute. Pre heat oven to 350° and butter a 13x9 baking dish. in a bowl, soak golden raisins in the spiced rum. it's best to allow them to soak for at least 30 minutes. cut challah bread into 1 inch cubes and place in a large mixing bowl. in a separate bowl, beat the eggs together.
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