Description:

Yummy and rich

Source:

Lilann

Serves/Makes:12

Ingredients

• 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

Preparation

• 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.

Comments

This is a great bread pudding. The rum sauce makes a creamy consistancy that beats even Ice Cream.