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.

http://www.marcellosgroup.com

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The Italian Tartufo
March 21, 2011, 4:51 pm
Filed under: Uncategorized | Tags: ,

Tartufo (tahr-too-foh) is an Italian ice-cream dessert. It is usually composed of two or more flavors of ice cream with either fruit syrup or frozen fruit – typically raspberry, strawberry or cherry – in the center. It is typically covered in a shell made of chocolate, but cinnamon or nuts are also used.

The word “Tartufo” means “Truffle” in Italian; tartufi are also referred to as Italian truffles. “Tartufo” may also translate to a type of edible fungus, but it is well known as an ice cream dessert.It is also known as “Bomba”.

The original tartufi were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Périgord region of France. These sweet confections were given at Christmas time as gifts. Sometime during the Victorian era, the frozen truffle came about when the idea of molding ice creams into shapes such as flowers, fruit, and other foods became popular. During recent times ice cream “truffles” or “tartufi” have regained popularity.

Tartufo is usually composed of two flavors of ice cream which are sculpted together with the hands. If there is a fruit in the middle, ice cream may be scooped out from the middle and the fruit placed inside, or fruit syrup may be used to paste the two scoops together. If its shell is chocolate, special chocolate is usually melted and either dipped or poured over the ice cream ball after being cooled to lukewarm – though they can also be rolled in the chocolate – and then frozen. If its shell is cinnamon, it is usually rolled in cinnamon before freezing. If it uses nuts, they are usually placed on by hand if large and rolled on if smaller. For a better shape, circular molds are sometimes used

Tartufo are common in Italy but still considered a delicacy in America. In Italy, it is prepared professionally as well as sold commercially. It is rarely sold commercially in America, though it is a common menu item in Italian restaurants as well as other gourmet restaurants. Recipes are often hard to find in English, and many restaurant cooks buy them privately from outside companies.

Thanks Wikipedia! Yum!