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Rum-Raisin Bread Pudding




Source of Recipe


Internet


List of Ingredients




2 T. butter
1 loaf Raisin Bread (I use Pepperidge Farm)
1 c. pecan pieces
1 c. raisins, soaked in rum overnight
4 eggs
3 c. milk
1 1/2 c. sugar
1 T. cinnamon
3 T. vanilla


Recipe



Melt butter in 13x9 baking dish. Cut bread in cubes. Place in dish with nuts and raisins. In mixing bowl combine eggs, milk, sugar, cinnamon and vanilla. Beat until well blended. Pour mixture over bread and allow to set at least 2 hours, best overnight in refrig. Bake at 350 for 40-45 min. until golden. Serve warm with Hot Rum Sauce.

Hot Rum Sauce
1 c. packed brown sugar
1 stick butter
1/8 t. salt
1 14 oz. can sweet. condensed milk
1/4 c. dark rum
2 t. vanilla

In heavy saucepan, combine sugar, butter, and salt. Bring to a boil over med. heat, stirring constantly. Cook until sugar dissolved. Add sweet cond. milk and cook until bubbly. Remove from heat. Stir in rum and vanilla. Serve warm over bread pudding. Also good on ice cream, bananas, or cake.