Old-Fashioned Bread Pudding with Rum Sauce-SM

By SMorrissey

Ingredients

• 2 2 2 cups milk
• 1/4 1/4 1/4 cup butter or margarine
• 2 2 2 eggs, slightly beaten
• 1/2 1/2 1/2 cup sugar
• 1 1 1 teaspoon ground cinnamon or nutmeg
• 1/4 1/4 6 6 salt 6 cups soft bread cubes (about 6 slices bread)
• 1/2 1/2 1/2 cup raisins, if desired
• Butterscotch Rum Sauce
• 2/3 2/3 2/3 cup heavy cream
• 5 5 1 tbsp + 1 tsp butter
• 1 1 1 cup brown sugar, tightly packed
• 2 2 2 tbsp honey
• 2 2 2 tsp vanilla extract
• 2 2 2 tbsp rum

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Rum Sauce

Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving.