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BREAD PUDDING with RUM SAUCE


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Member since 2015

Serves 6-8 | Prep Time 20 minutes | Cook Time 1 hour

Ingredients

5 cups French bread
6 eggs
1 cup raisins
4 cups milk
1/8 tsp salt
1 1/2 cups sugar
2 tbsp butter or margarine
1 tsp vanilla extract
1 tsp rum flavouring
1 1/2 tsp nutmeg
1 cup pecans ( optional)
RUM SAUCE
3/4 cup margarine
1 1/2 cups sugar
2 eggs, beaten
1/3 cup rum


Bake bread into small chunks. Beat eggs and mix with remaining ingredients. Pour over bread chunks. Stir well and let set for 1 1/2 hours or overnight in the refrigerator, stirring occasionally. Pour into a 9x13-inch baking dish sprayed with pam and bake at 350°F for about 1 hour, or until knife inserted in centre comes out clean.



Rum Sauce-


Melt margarine in top of double boiler. Mix sugar and eggs; add to margarine stirring occasionally until sauce is slightly thickened, about 4 minutes. Remove from heat and add rum.



Pour over warm bread and serve warm with a scoop of cool whip or ice cream.


Pairs Well With


Notes

A dash of local for every season
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