My Peach Bread Pudding with Rum & Raisin Sauce
My Peach Bread Pudding with Rum & Raisin Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, my peach bread pudding with rum & raisin sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Peach Bread Pudding with Rum & Raisin Sauce is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. My Peach Bread Pudding with Rum & Raisin Sauce is something which I have loved my whole life.

Layer bread slices and peaches alternately. Pour cream mixture gently over the top; sprinkle evenly with brown sugar. While the bread pudding is baking, put together the sauce. In a pan, cream together the softened butter and sugar.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook my peach bread pudding with rum & raisin sauce using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Peach Bread Pudding with Rum & Raisin Sauce:
  1. Take 1 (240 g) tinned peaches drained of juice. Keep juice for later
  2. Prepare 1/4 Cup the peach juice
  3. Make ready 1/2 of a small tiger Bread
  4. Take 3 tbls dried Raisons
  5. Make ready 1/4 Cup Dark Rum
  6. Take 1/2 cup Double fresh Cream or heavy cream

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. Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional—but highly recommended.

Steps to make My Peach Bread Pudding with Rum & Raisin Sauce:
  1. Drain off the fruit juice from the tinned peach set the juice aside. Break up the bread
  2. Add the Bread to a small oven dish. And the drained peaches. Next add 2 tsps butter to a pan and heat it up. Add the Rum to the butter let bubble for 1 minute.
  3. Next add the fruit juice to the Rum mix then add the dried Raisons.turn the heat off and let the raisons soak in the rum mix for 30 minutes.
  4. Next add 1/2 Cup heavy Cream to the rum and raison mix. Spoon some raisins out and add them equally on top of the bread. Next pour over the rest of the rum and cream mix.
  5. Add it to a preheated oven 200C for 30 minutes then check as you may need a little extra milk.

Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional—but highly recommended. A spiked caramel sauce makes this bread pudding truly spectacular. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

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