33 chocolate rum bread Recipes

eggs, whole milk, cream or 1/2 cup half-and-half or 1/2 cup buttermilk, grated bittersweet chocolate, cocoa powder, sugar, pastry flour, wheat gluten or 2 tbsp bread flour, salt, baking soda, vinegar, ground hazelnuts, egg yolks, granulated sugar, dark rum (or liqueur of your choice), salt, unsalted butter, at room temperature, vanilla extract, heavy cream, light corn syrup, salt, semisweet dark chocolate, chopped fine

pecans, toasted and coarsely chopped, cashews, toasted and coarsely chopped, all-purpose flour, baking soda, butter, softened (1 stick), dark brown sugar, extra-large eggs, vanilla extract, dark rum, mashed bananas (4 to 5 medium banana), cinnamon, ground nutmeg, plain yogurt or 3 tbsp sour cream, semi-sweet chocolate chips, pitted dates, chopped, dried cherries, diced dried papayas or 1/3 cup apricot

all-purpose flour, baking powder, baking soda, salt, ginger, ground, allspice, ground, nutmeg, grated, cardamom, cinnamon, vanilla extract, spiced rum, coffee, ground, lemon zest, butter, sugar, eggs, apple, peeled, cored, and diced, bananas, slightly mashed (about 2 1/2 cups), semi-sweet chocolate chips

combine in a large bowl, whole spelt flour (or whole wheat or barley - or a mix of flours), salt, soda, baking powder, combine separately, lg very ripe bananas (about 1&1/2cup) - mashed, eggs, brown sugar or sucanat, milk or substitute, zest of a lemon or orange (optional), vanilla or 1 tbsp dark rum, mix wet and dry until just incorporated., fold in approximately, chopped walnuts or pecans, dark chocolate pieces, chopped dates

light brown sugar, unsalted butter, salt, dark rum, banana liqueur, sliced bananas, french bread, cubed, low-fat milk, eggs, vanilla, almond extract, salt, ground cinnamon, sugar, chocolate chip

brioche loaf bread, crust removed and cubed, unsalted butter, melted, eggs, sugar, fresh nutmeg, grated, milk, vanilla extract, ripe bananas, chunks) semisweet chocolate, dark rum creme anglaise , recipe follows, milk, vanilla bean, split, egg yolks, sugar, dark rum

brioche bread or cinnamon bread, butter, melted, golden raisins, white chocolate chips, raspberries, eggs, beaten, whole milk, condensed milk, sugar, vanilla extract, proof rum, vanilla ice cream

poppy seeds, ground, milk, heavy cream, butter, honey, rum, amaretto, cinnamon, raisins (pre-soaked in a little rum), walnuts, chopped, sliced almonds, raisin bread (sliced 3/4 thick ), chocolate, shaved (bitter sweet), sliced almonds, cream (optional)

ripe bananas, mashed, sweetened coconut, crushed pecans, chocolate chips, light rum, eggs, vegetable oil, flour, baking powder, salt

water, unsalted butter, sugar, salt, bread flour, eggs, heavy cream, sugar, chocolate glaze , recipe follows, sweet chocolate, unsalted butter at room temperature , 2 tbsp plus 1 tsp, unsweetened cocoa powder, dark rum, light corn syrup

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor