BREAD PUDDING
Source of Recipe
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List of Ingredients
9 slices bread (no need to tear it into pieces)
1 1/2 cups sugar
1 can evaporated milk (12 oz)
2 cups milk
1 teaspoon vanilla
4 eggs, lightly beaten
1 stick oleo or margarine
1 cup golden raisins (the dark ones tend to burn)
My preference: substitute the raisins for 1 cup or more of chopped pecans or walnuts
MICROWAVE RUM SAUCE:
1 cup sugar
1 tbls cornstarch
3/4 cup half & half (you may substitute milk)
1/2 cup oleo or margarine (or butter)
2 tbls rum
dash of nutmeg (optional)
Recipe
Melt oleo in pan (or microwave); in separate bowl mix sugar, both milks
and
eggs. Add flavorings and bread and oleo. Mix well. Add raisins and
pour
into flat pan and bake at 250°F (that's 250, *not* 350), until set
(about
30 - 45 minutes). (Mine took longer but I had forgotten to preheat my
oven.)
Test by inserting knife in middle of pudding. When it comes out
"clean" it
should be done. If you like a more moist pudding watch carefully. If
you
like a dryer pudding, cook a little longer). WATCH CAREFULLY!
If the bread is small sandwich style, you may need more than 9 slices.
MICROWAVE RUM SAUCE:
1 cup sugar
1 tbls cornstarch
3/4 cup half & half (you may substitute milk)
1/2 cup oleo or margarine (or butter)
2 tbls rum
dash of nutmeg (optional)
Combine sugar and cornstarch in a 1 1/2 quart measure. Stir in cream;
add
butter. Microwave at HIGH for 3 minutes and stir. Microwave 3 to 4
minutes more until mixture has boiled hard for 2 minutes and is
slightly
thickened. Stir in rum and mix until smooth. Add nutmeg if desired.
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