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Desserts: Bread Pudding & Butter Rum Sauce

Source of Recipe

unknown


List of Ingredients

12 slices bread, toasted
1/2 cup raisins
1/2 cup butter, melted
1 teaspoon ground cinnamon (heaping)
1 cup sugar
3 eggs
2 1/2 cups milk
2 tablespoons cornstarch mix w/ a little milk


Recipe

Grease an 8 x 8 inch deep baking dish or 3 quart casserole with margarine. Break up bread into pieces put in dish alternately with raisins. Drizzle melted margarine slowly over bread and raisins; mix cinnamon and sugar. Beat eggs until frothy. Add sugar and cornstarch mixture to milk and blend well. Pour this mixture over bread and raisin. Bake in preheated 350ºF oven for 1 hour or so. Yield 10-12 servings. Use thinned vanilla pudding for sauce, or recipe below.

BUTTER RUM SAUCE OVER BREAD PUDDING:
1/4 c. (1/2 stick) butter
1/2 c. confectioners' sugar
2 tbsp. cornstarch
3-4 tbsp. rum or to taste

Melt butter, slowly in saucepan. Remove from heat. Add cornstarch and sugar; mix well. Return to stove. Add water as needed to prevent lumping use as much water as needed to make a thin sauce; bring to a boil. Immediately remove from heat. Add rum. Serve warm over warm bread pudding.