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.

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Polipo con Patate allo Zafferano Octopus with Capers, Black Olives Cherry Tomatoes & Saffron Potatoes
June 14, 2011, 9:45 am
Filed under: Uncategorized | Tags: , ,

Polipo con Patate allo Zafferano
Octopus with Capers, Black Olives Cherry Tomatoes & Saffron Potatoes

Serves 6

1 lb. octopus
4 oz. chopped onions
3 oz. cherry  tomatoes
1 oz. capers
1 oz black olives
1 oz chopped parsley
6 tbsp extra virgin olive oil
1 lb saffron potatoes cut in small cubes

1. Poach the octopus in lightly salted water until tender. This will take around 1 hour of simmering. Let it cool off then cut the fish in small cubes

2. Put extra virgin olive oil in a sauté pan. Add onions, potatoes and octopus and cook for 2 minutes.  Then add parsley, tomatoes, and capers and cook for 1 more minute.

3. To serve: Add a little salt and pepper to taste.  Place on a bed of bibb lettuce, arugula or romaine and drizzle with extra virgin olive oil.

4. To make the saffron potatoes:  Place potatoes (cut up into small pieces) in a pot of cold water.  Add saffron threads and place on the stovetop.  Bring to a boil and cook until fork tender.