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Bread Pudding & Rum Sauce Recipe

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This recipe for Bread Pudding & Rum Sauce, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Usry - Engineering
Added: Monday, February 19, 2007


Bread Pudding:
5-7 slices of bread (stale bread OK)
1 can of evaporated milk
1 can water
2/3 c. sugar if making rum sauce ( c. sugar if not)
2 eggs
1-2 tsp. vanilla

Rum Sauce:
c. sugar
2 T. cornstarch (dissolve in small amount of milk)
tsp. cinnamon
1 can evaporated milk
3 T. butter
1 -1 T. rum

Place bread in 8" x 8" glass baking dish. Pour can of milk with 1 can of water over bread. Let soak until bread softens. With clean hands, break bread in small pieces mashing through fingers. In separate bowl mix beaten eggs, sugar and vanilla until blended well. Then pour over bread mixture. Use fork to fold egg mixture into bread mixture. Bake @ 350F for 20 30 minutes until done.

In 4-cup glass measure, combine sugar, cornstarch & cinnamon mixed well. Stir in milk (dissolving any lumps) and stir well. Microwave @ 100% (high) power for 2 minutes; stir well. Continue to microwave on high for 2 minutes stir, then cook 1 more minute on high. (Watch the mixture carefully, because it has a tendency to boil over). Mixture should be thickened. Stir in butter until melted and add rum - stirring well to blend. Pour over warm bread pudding, or can be served cold. Rum sauce will keep in the refrigerator for up to 2 weeks.




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