Bread Pudding with Butter Rum Sauce
Ingredients
Ingredients:
- 6 slices day-old bread
- 1-2 teaspoons cinnamon
- ½ cup seedless raisins
- 2 tablespoons melted butter
- 4 eggs
- ½ cup sugar
- 2 cups Almond milk (or regular milk)
- 1 teaspoon vanilla
Directions
- Break bread into small pieces in a 1½ quart baking dish.
- Sprinkle cinnamon and raisins over bread.
- Drizzle with butter.
- Combine eggs, sugar, milk and vanilla.
- Add to bread mixture.
- Bake at 350 degrees for 30 minutes or until firm.
- Best served warm with Rum Sauce.
Instructions
Butter Rum Sauce
(Makes 2 cups)
Ingredients:
- 2 cups milk
- ½ cup butter
- ½ cup sugar
- 1 tablespoon vegetable or canola oil
- 2 tablespoons flour
- 1 tablespoon nutmeg
- 1 tablespoon vanilla
- Rum/Captain Morgan Spiced Rum to taste
Directions
- Place milk, butter and sugar in saucepan and bring to boil.
- Heat oil in small skillet and stir in flour to make a smooth paste.
- Add some of the milk mixture to flour mixture and blend well.
- Return flour mixture to milk mixture in pan.
- Cook and stir until thickened and smooth.
- Add nutmeg, vanilla and rum to taste.
- Serve over pudding.
- Add a dollop of whipped cream when serving.
(Original recipe found in Recipes from Minnesota…with love by Betty Malisow)
Notes
From the Kitchen of La Mae Maiers