Simple Way to Make Quick My Peach Bread Pudding with Rum & Raisin Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, my peach bread pudding with rum & raisin sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

My Peach Bread Pudding with Rum & Raisin Sauce is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. My Peach Bread Pudding with Rum & Raisin Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have my peach bread pudding with rum & raisin sauce using 6 ingredients and 5 steps. Here is how you can achieve 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. Get 1/2 of a small tiger Bread
4. Prepare 3 tbls dried Raisons
5. Make ready 1/4 Cup Dark Rum
6. Make ready 1/2 cup Double fresh Cream or heavy cream

Peach Bread Pudding with Bourbon Caramel Recipe Southern Living 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. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm.

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.

A scoop of vanilla ice cream on top is optional—but highly recommended. 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. Add peaches and bread, mixing well.

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