"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bread Pudding with Rum Sauce Recipe

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

Contributor:  
Contributor:  
Judy Coffelt
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - loaf of French bread.
1- qt. of milk (can be half/half)
3- eggs
2- C. sugar
2- Tbsp. vanilla
3- Tbsp. butter (use real butter)
Cinnamon and nutmeg

RUM SAUCE:
2 - large eggs
1/4 - C. Rum (Bacardi Gold)
1 - C. Confectioners sugar
1 - C. Cream whipped to soft peaks

Directions:
Directions:
Soak bread in milk. Break into pieces and mix thoroughly. Stir in eggs, sugar & vanilla. Pour mixture into buttered 9 x 13" baking dish and sprinkle with cinnamon & nutmeg before baking. Bake at 350 degrees for 45 - 55 minutes until firm. Bake in pan of 1" water. Before serving top with rum sauce below:
In a small saucepan beat the eggs, adding rum and place over low heat. Gradually add sugar, stir, remove from the heat, fold in whipped cream, and pour over warm pudding.





Personal Notes:
Personal Notes:
I have found this pudding is better the second day so you can make it early.

 

 

 

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