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Bread Pudding - Bread Pudding with Rum Sauce
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Recipe Information
Yummy and rich



  • 1 pound loaf stale white bread
  • 1 qt. milk
  • 1/2 lb (.2 kg) sweet butter, softened
  • 3 eggs
  • 1-1/2 cups (350 ml) sugar
  • 1/2 cup (125 ml) brown sugar, packed
  • 1 tsp (5 ml) nutmeg
  • 1/2 cup (125 ml) chopped pecans (optional)
  • 1 tsp (5 ml) vanilla
  • SAUCE:
  • 8 tbsp (125 ml) butter
  • 1 egg
  • 1 cup (225 ml) powder sugar
  • 4 tbsp (60 ml) rum extract or liquer
  • Crumble bread in large bowl.
  • Pour milk over and let stand.
  • Preheat oven to 350 degrees (175 C.). Grease 9 inch X 13 inch baking pan or dish.
  • Mix together eggs, sugars, vanilla and nutmeg.
  • Stir mixture into softened bread and stir in rasins and pecans.
  • Pour into prepared baking pan and set in middle rack of oven.
  • Bake at 350 degrees (175 C.) for one hour or until brown and set.
  • SAUCE:
  • In double boiler, over low heat, stir butter and sugar until sugar has cocmpletely dissolved.
  • Remove from heat and whisk in egg until it cools to room temp.
  • When bread pudding has cooled cut into squares and serve with sauce ladled over top.
This is a great bread pudding. The rum sauce makes a creamy consistancy that beats even Ice Cream.

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