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Bread Pudding #2 with Rum Sauce Recipe

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This recipe for Bread Pudding #2 with Rum Sauce, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine J eansonne
Added: Tuesday, December 9, 2008


1 1/4 cup sugar
9 slices white bread
1 tall can evaporated milk
2 cups milk
1 tsp vanilla
4 egg yolks
1/3 melted butter
4 egg whites
Rum Sauce:
1 cup evaporated milk
1 cup fresh milk
1 cup sugar
1 1/2 tbsp cornstarch
3 tbsp butter
2 oz rum
3-4 drops food coloring

Break bread into small pieces. Place in mixing bowl with 1 cup sugar, evaporated milk, 2 cups milk, vanilla, egg yolks and melted butter. Let stand one hour. Beat egg whites with 1/4 cup sugar and fold into bread mixture. Place into greased 10x8x2 baking dish. Bake at 350 until set.
Serve warm or cold with rum sauce.
In a double boiler put milk, sugar and butter. When hot dissolve cornstarch in a little water and add to hot milk. Stir until thick. Remove from fire then add rum and food coloring.

Personal Notes:
Personal Notes:
This is the one we used except we did ad raisins.




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