BREAD PUDDING with RUM SAUCE
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 hour
  • Servings: 6-8
  • Preparation Time: 20 minutes
  • 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
DIRECTIONS
  1. 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.
  3. Rum Sauce-
  4. 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.
  6. Pour over warm bread and serve warm with a scoop of cool whip or ice cream.