Bread Pudding with Rum Sauce

 

I did not know that Bread Pudding with Rum Sauce is so easy to prepare, and that it takes only a few simple ingredients. Restaurants charge a fortune and I guess I always thought there was some special ingredient (or trick) to it. Well.....I found out there is not!

 

Rum Sauce

3 tbsp. butter

1 ½ tbsp. cornstarch

½-cup sugar
1 pk Vanilla Sugar
1 cup milk
5 tbsp. coconut rum (any rum or whiskey will work)

Melt butter over medium heat. Mix the sugar w/the cornstarch and stir into the butter. Pour in the milk and cook (and stir) until the mixture thickens. Remove from heat and stir in rum.

Bread Pudding

Old, French Bread, cut into 1-inch squares

Milk
Egg(s)
Sugar
Vanilla
Cinnamon
Butter

Soak the bread cubes in milk so all the milk is absorbed. In a separate bowl, beat eggs, sugar, and vanilla together. Gently stir into the bread mixture.

Melt a little butter in the pan you are using (I used small casserole dishes, but you can make this in one large casserole dish. The size of the dish determines how much bread, milk etc. you will need.)

Add the mixture to the casserole pan and bake at 350F for 25min (small dish), larger ~45min, until set.

Cover with Rum Sauce before serving.

Guten Appetit