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"The belly rules the mind."--Spanish Proverb

Bread Pudding Recipe

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This recipe for Bread Pudding is from The Robert S. Fouts Family and Friends Cookbook , 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:  
1 loaf Italian bread, crumbled
1/2 cup boiling water
5 large eggs
14 oz. can Eagle Brand© sweetened condensed milk
3 cups milk
2 tsp. Equal©
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 cup raisins
2 T butter
pinch of salt

Rum Sauce
1/2 cup sugar
2 T butter
2T cornstarch
1 cup milk
3 pinches cinnamon
1 drop yellow food coloring
6 T rum
Directions:
Directions:
Spray casserole dish with Pam©. Pour boiling water onto bread to soften. Combine all ingredients except for the butter and pour over the bread. Stir in raisins and dab butter across the top. Bake at 350º for 45 to 60 minutes.

Rum Sauce
Melt butter add sugar and cook for several minutes. Whisk cornstarch and milk together and into butter/sugar mixture. Add rum. Cook for 2 minutes until thick. Pour over each serving of bread pudding.

 

 

 

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