1/4 cup raisins. 2 tablespoons rum. 2 cups cubed bread. 2 cups milk. 3 tablespoons butter. 1/4 cup brown sugar. 2 eggs. 1/2 teaspoon vanilla extract. Dash salt ...

The Best Croissant Bread Pudding is inspired by the classic tiramisu! Leftover croissants are soaked in a coffee-infused ...

Dice bread into large pieces and mix together. Set aside until ready to use. With softened butter apply a thin coat to hotel pan. Layer ½ the diced bread into prepared hotel pan.

Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving. Rum sauce ...

Next, add the bread mixture to a lightly greased 8” x 10” loaf pan or 8 individual ramekins and then drizzle remaining custard on top of the bread. Preheat oven to 350 degrees Fahrenheit.

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 chopped ...

This is a recipe I found in Aunt Grace's stash I inherited when she passed away. Rum Custard Pudding Makes 4 servings 2 cups milk 5 eggs, beaten 2 tablespoons brown sugar 1 tablespoon cornstarch 1 ...

Add 2/3 cup of raisins to a bowl and add 1/4 cup of rum to that and toss to combine, to help the raisins soften up a bit. Preheat the oven to 350 degrees and grease or butter one 9 x 13-inch ...

This whiskey-spiked, Irish-inspired bread pudding recipe comes to us from Andrew Zimmern, who serves the luscious dessert with a flavorful sauce made with fragrant vanilla and a punch of Jameson.