Nikki Loves Food – Food Blog for Foodies NY

Rum Raisin Bread Pudding with Caramel Sauce Recipe

Rum Raisin Bread Pudding with Caramel Sauce

 2 boxes of golden raisins (2 lbs)
6 cups of milk
4 cups of heavy cream
16 eggs (beaten)
6 long loaves of bread (around 11 oz. each, cubed/no crust)
2 tablespoons vanilla extract
3 cups of sugar
2 cups of light rum
Graham cracker crumbs


Preheat the oven to 350°.

 Hydrate raisins in hot water for 10 minutes until softened.

 Remove crust from bread and cut into cubes.  Place in a large bowl.

 Combine milk, cream, raisins, vanilla and 1 cup of sugar in a saucepan and bring to a boil.

 In a separate bowl whish together eggs, 2 cups of sugar and rum.

 Pour milk mixture over the bread and mix until soft.  Next combine the bread with the egg mixture.

 Butter a hotel pan with unsalted butter and sprinkle with graham cracker crumbs.  Fill pan with bread mixture and top with more graham cracker crumbs.  Bake in over for 1 hour or until toothpick inserted comes out clean.


Caramel Sauce
 1 cup sugar
3 oz. butter (cut into pieces)
2 cups heavy cream

 **Cook sugar in a small saucepan until melted and all sugar is dissolved.  Around 10 minutes.

 Boil heavy cream in a separate saucepan.

 Once sugar is melted into a thick tan syrup remove from heat and add butter pieces.  Next pour in hot heavy cream.  Put back on the stovetop and cook for 5 more minutes.  Remove from heat and let cool.  Sauce will thicken upon cooling.


Italian Tiramisu Recipe with Mascarpone!
February 7, 2011, 1:09 pm
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Espresso Cake with Mascarpone , Serves 6-8

1 lb. mascarpone cheese or cream cheese, plain

4 egg yolks

1 cup marsala wine, or any sweet wine

4 tbsp. sugar

10 oz. ladyfingers, or spongecake

3 cups espresso, or very strong black coffee

cocoa to decorate

Mix sugar, marsala and eggs in copper bowl or double boiler and cook for 5 minutes. Let cool. This mixture is called zabaglione.

Blend the mascarpone cheese with the zabaglione until smooth.

Spread 1/3 of the cream mixture in the bottom of a square pan 2” deep. Dip the ladyfingers individually in espresso and place uniformly on top of cream mixture. Add another 1/3 of cream mixture and repeat another layer of ladyfingers. Add the last of the cream and refrigerate for 3 hours. Cut into squares and sprinkle with cocoa powder.