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Bread Pudding & Rum Sauce Recipe

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This recipe for Bread Pudding & Rum Sauce is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (¾ c. sugar if not)
2 eggs
1-2 tsp. vanilla

Rum Sauce:
½ c. sugar
2 T. cornstarch (dissolve in small amount of milk)
½ tsp. cinnamon
1 can evaporated milk
3 T. butter
1 -1 ½ T. rum
Directions:
Directions:
BREAD PUDDING:
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 @ 350ºF for 20 – 30 minutes until done.

RUM SAUCE:
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 ½ 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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