Captain Morgan Spiced Rum Sauce w/ Old English Bread Pudding

I don’t know if you recall, but I mentioned that on Fridays the local Stop and Shop sells its Italian bread for 99 cents a loaf. Well as I mentioned before, I usually pick up two loaves, one to use with soup or pasta which I like to make on Fridays, and the other to save for Sunday, letting it dry out a bit. Some times I slice it up for making stuffed French toasts, and sometimes I use it for making bread pudding. So, I figured this Sunday I’ll make the bread pudding as I was able to stop by Trader Joes and found dried apples and cranberries at a nice price. So, lets whip up a rum sauce with this also, since the memory of Christmas is fresh and rum sauce makes a nice winter treat.

Here’s what you’ll need:

 Bread Pudding –

  • One dried Italian loaf cute into cubes (about 6 cups)
  • 1 ¼ cup of milk
  • 1 large egg beaten
  • 1/3 cup of butter softened
  • ½ cup of diced dried apples ( or other dried fruit)
  • ½ cup of dried cranberries ( or raisins)
  • ½ cup brown sugar
  • 3 tbsp Captain Morgan Spiced Rum
  • 1 Tbsp nutmeg
  • 1 Tbsp cinnamon

Rum Sauce –

  • 5 tbsp Captain Morgan Spiced Rum
  • 2 oz butter
  • 2 oz flour
  • 2 oz sugar
  • 1 pint of whole milk

Bread Pudding:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, fruit, brown sugar, rum, nutmeg, and cinnamon. Combine well, and then press the mixture into a 9-inch square baking pan.

Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool.

 

Rum Sauce:

Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for a minute taking care not to burn. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed it should take about 5 minutes or so. Do not have the heat too high or the base of the sauce may burn. Then add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Then stir in the rum.

Serve the bread pudding with the warm sauce over it to enjoy a winter dessert.

bread pudding 5

Friday’s ‘on sale’ Bread used on Sunday

Stop and Shop, a large food retailer, one of my ‘local’ sources, has a special on loves of Italian bread on Fridays. Loaves that usually sell for two dollars a loaf, are one dollar per loaf. I think they were driven to this action by the competing Met Foods down the road which has a deal with my local Monreal bakery selling loaves of Italian and French bread for a dollar a loaf on Fridays. Any given Friday when you walk into Met Foods there is the wall of fresh baked bread aroma, and several racks of bread just rolled out into the store isles. So, with this king of Friday deal, I usually pick up two loaves, one to use right away nice and fresh. The other I leave out to use on Sunday. By Sunday, the loaf left out has dries sufficiently to make a wonderful bread pudding. Now that autumn is here, its time to break out the autumnal treats.

Here’s what you’ll need:

  • 2 cups whole milk (or 2 cups half & half)
  • 1 stick (1/4 cup, or 4 tbsp) butter
  • 2/3 cup brown sugar (light or dark, depending on taste preference)
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 cups of dried bread, torn into small pieces
  • 1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to this mixture until its lukewarm. Now, in a large bowl combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat this until its well mixed and then slowly add the milk mixture.

Place the bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired, and pour the batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm, perhaps with egg nog or warm cider.

Indian Style Rice Pudding

What to do with left over rice? Rice pudding! This recipe is based on an Indian version of rice pudding. There is cream, and coconut, pistachios, and a little cinnamon. The sweetness of the cream and coconut milk means you do not have to put in as much of sugar or butter the many traditional rice pudding recipes call for.

Here’s what you’ll need:
• 1 cup cooked long grain or basmati rice
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup coconut milk
• 2 ounces sugar, approximately 1/4 cup
• 1/4 teaspoon ground cardamom
• 1 1/2 ounces golden raisins, approximately 1/3 cup
• 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

In a large nonstick sauce pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Valentine’s Day 5 Days To Go

Ok, here’s my third no-fail valentines day charmer… think warmth… a hot chocolate kiss.. topped with a real kiss no less, and hot chocolate pudding… who can say no to pudding.

Here’s what you’ll need:

Drink:

  • 1 1/2 oz peppermint schnapps
  • 1/2 oz coffee liqueur
  • hot chocolate
  • whipped cream and a Hershey’s Kiss for garnish

Combine the liquors with the hot chocolate in an Irish coffee mug, the top with whipped cream and toss a Hershey’s kiss on top.

Desert:

  • 1 large egg
  • 2 1/4 cups nonfat or low-fat milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Lightly beat egg in a medium bowl.

Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. I know I know it’s a pain with all the whisking and transferring, but you don’t want too much heat or the mixture will burn quickly.

Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not boil. You really need to stay on top of this, its not one of my usual recipes where you can put the thing on auto-pilot and watch the Giants…

Whisk in vanilla. We’re almost there… get those fancy martini glasses and use them to serve the pudding… you could top these with a Hershey’s kiss also… or diced strawberries.