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Bread Pudding with Rum Sauce




Source of Recipe


The Gumbo Shop, New Orleans


Recipe Introduction


This is actually a variation of the original recipe.


List of Ingredients




For Pudding:
1/2 stick salted butter
2 cups whole milk
1 quart cubed french bread (I like to use fresh, but usually
day old bread is used)
1/2 cup raisins
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 eggs, beaten
1 small can fruit salad, drained

For sauce:
1/2 stick butter, softened
2 cups powdered sugar
1/4 cup Meyer's rum (bourbon can be substituted)

Recipe



Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl combine bread, fruit salad and raisins. Add milk and butter. Mix and let stand several minutes to let bread absorb the liquid.

Combine sugar, salt and vanilla. Add beaten eggs and mix well. Pour over bread-milk mixture and stir until well mixed.

Pour into a well greased 1 1/2 quart baking dish or black iron skillet. Bake at 350 degrees for 40 minutes. Serve warm with rum sauce.

For rum sauce:
Cream together butter and powdered sugar. Slowly beat in rum.