Bread Pudding with Rum Sauce

By á-24734

Ingredients

• Rum Sauce:
• 4 Cups Milk
• 2 Cups Sugar
• 4 Eggs, beaten
• 1 Tbs. Vanilla
• 1 Cup Raisins
• 1 to 1 1/2 Cups Apples, peeled and chopped
• 1 (16 oz.) Loaf Dry French Bread, torn into bite-sized pieces
• 2 Eggs
• 1/4 Cup Rum
• 1 Cup Powdered Sugar
• 1 Cup Whipping Cream, whipped

Preparation

Step 1

Beat milk, sugar, and eggs in mixing bowl until well blended. Stir in vanilla, apples, and raisins. Pour over bread in bowl; mix well. Let stand until bread absorbs milk, stirring occasionally. Spoon into greased 9 x 9 inch baking pan. May chill at this point, and bake just before serving. Bake at 350 degrees for 30-40 minutes or until pudding tests done. For rum sauce: beat eggs in saucepan. Add rum and powdered sugar, mix well. Cook over low heat until of desired consistency. Remove from heat; cool slightly; fold in whipped cream. Serve warm bread pudding with rum sauce or vanilla ice cream. Yields 10 servings.