Bread Pudding with Rum Sauce

Dessert

Serves 4 to 6

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

Bread Pudding

6 slices day old French or Italian Bread
2 tablespoons plus 1/2 cup sugar
1 teaspoon cinnamon
4 eggs
2 cups milk
2 tablespoons melted butter
1/2 cup seedless raisins
1 teaspoon vanilla extract

Rum Sauce

2 cups milk
1/2 stick butter
1/2 cup sugar
1 tablespoon nutmeg
1 tablespoon vanilla extract
Rum to taste
1 tablespoon oil
2 tablespoon flour

Bread Pudding with Rum Sauce

Click image to enlarge

Method:

Bread Pudding

Break bread in small pieces in baking dish (about 1½ quart size). Sprinkle cinnamon over bread and add raisins and melt butter.
Lightly toast bread mixture in 350˚F oven. Add mixture of eggs, sugar, milk and vanilla. Bake about 30 minutes at 350˚F or until set.
Serve with rum sauce.

Rum Sauce

Place milk, butter and sugar in saucepan, let come to a boil. Thicken with roux made of the oil and flour.
Remove from fire, add nutmeg, vanilla and rum to taste.
Serve over pudding