"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bread Pudding with hot buttered Rum sauce Recipe

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

Contributor:  
Contributor:  
Alexandrina Francis

Category:
Category:

Ingredients:  
Ingredients:  
6 cups of bread tu into cubes (French bread toasted a-little)
4 eggs
2 cups sugar
2 tsp pure vanilla extract
1/8 tsp mace
1/8 tsp ground nutmeg
A little salt
1 stick of butter cooled
1/4 cup Barcardy rum
4 cups of whipping cream
2 cups of relgular whole milk

Directions:
Directions:
Take 4 eggs in a bowl whisk eggs a-little bit (use a hand whisk). To the eggs add 2 cups of sugar and whisk, add 2 tsp vanilla extract , add 1/8 tsp mace , 1/8 tsp. Ground nutmeg , a little salt, add 1 stick of butter(cooled). Mix all ingredients well. Then add 1/4 cup Barcardy rum in the mixture , mix. Add 4 cups of whipping cream , add 2 cups of regular whole milk. Gently mix contents. Add raisins, pecans(if required). To this add the cut cubed bread. Let this sit for 20 mins.

Bake at 300degrees or 1-1/2 hrs. In a buttered baking dish and let it cook in the oven.

For the Sauce
2 tbsp heaping butter
1 tbsp Corn starch
1/2 cup regular sugar
1 cup whole milk

Mix corn starch & sugar before puttng in the butter, then pour in the milk. Stir till thickens. Add 1/4 cup of rum , a little bit of molasses.

Bread Pudding now ready to eat.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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