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Bread Pudding with Rum Sauce Recipe

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This recipe for Bread Pudding with Rum Sauce, by , is from Stacey's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Trotter
Added: Thursday, November 27, 2008


1/4 Cup unsalted butter - softened
1 Cup powdered Sugar
1 loaf dry French Bread
2 Cup Sugar
4 Eggs
2 Egg yolks
1 t. vanilla
1/2 t cinnamon
1/8 t. nutmeg
1 Qt. Milk
1 Cup shredded Sweetened Coconut
1/2 cup raisins (optional)

Rum Sauce:
1 Cup Powdered Sugar
1/2 Cup Heavy Cream
1/4 Cup unsalted butter
1 Tablespoon dark rum - or a little more.......

Mix butter and sugar in bowl till creamy. Coat the sides and bottom of a 9 x 13 bakinig dish with the butter mixture.

Chill the dish in the refrigerator or place in a cool location.

Remove the ends and bottom crust from the bread loaf. Cut the loaf into 1/2 inch slices. Whisk the sugar, eggs, egg yolks, vanilla, cinnamon and nutmeg in a large bowl until blended. Stir in the milk, coconut and raisins.

Push the bread slices gently into the milk mixture. Let stand for 30 minutes, turning the slices occasionally.

pour the bread mixture into the prepared dish and pat down. Push the raisins into the mixture to prevent burning.

heat the remaining butter mixture in a saucepan until melted, stirring frequently. Drizzle over the prepared layer.

Arrange the baking dish on a baking sheet and place on an oven rack in the middle of the oven. Bake at 325 degrees for 50 minutes or until set (use toothpick)

Drizzle each servin with the rum sauce.

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