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
- 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.