My Peach Bread Pudding with Rum & Raisin Sauce
This is really nice. And it can be kept up to 3 days in the Fridge. When we have visitors they can have some too 😁#Dessert#Supper.
My Peach Bread Pudding with Rum & Raisin Sauce
This is really nice. And it can be kept up to 3 days in the Fridge. When we have visitors they can have some too 😁#Dessert#Supper.
Open in Cookpad AppSteps
- 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.
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Comments (6)
But again...ya.speaking my language here with this dish!
Definitely on my 'soon to make' list. Thank you, M x