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Bread pudding with rum sauce

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Ingredients/Components

sugar
vanilla - 1 tsp
milk - 4 c
eggs, separated - 6 item
rum - 1 c
slices bread - 8 item
can peaches, drained - 1 item
stick butter oleo - 1/2 item
can pineapple, drained - 1 item
block melted butter oleo - 1 item
handfuls raisins - 2 item
Rum Sauce:1 egg, beaten

How to make bread pudding with rum sauce:

Rum Sauce:1 egg, beaten1/2 stick butter (oleo)1 c. sugar1 c. rum Bread Pudding: Cover raisins in warm water and soak for 15 minutes. Then drain. Butter 9 x 13-inch baking pan. Cut bread into small cubes. Place into baking pan. Pour 2 cups of milk on bread and let stand. In separate dish pour rest of milk, beaten eggs, yolks, sugar, vanilla, melted butter, raisins, drained peaches and drained pineapple. Stir mixture well and pour over bread. Bake at 350° for 1 hour. Beat egg whites into meringue. Add 2 tablespoons sugar to meringue and re-fluff. Pour over top of cooked dish and brown. Watch carefully to prevent meringue from burning.

Rum Sauce: Stir butter and sugar in double boiler until melted. Gradually add beaten egg to mixture, stirring as vigorously as possible to keep egg from curdling. Cool 5 to 6 minutes. Gently stir in rum. Pour over pudding as desired.

Recipe categories: Desserts, Eggs/dairy, Egg.

Rating:

3.3

Average rating: 3.3, total votes: 4

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sugar, cream cheese, eggs, chopped pecans, milk, white sugar