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Desserts: Bread Pudding & Butter Rum Sauce

Source of Recipe

unknown


List of Ingredients

12 slices bread, toasted
1/2 cup raisins
1/2 cup butter, melted
1 teaspoon ground cinnamon (heaping)
1 cup sugar
3 eggs
2 1/2 cups milk
2 tablespoons cornstarch mix w/ a little milk


Recipe

Grease an 8 x 8 inch deep baking dish or 3 quart casserole with margarine. Break up bread into pieces put in dish alternately with raisins. Drizzle melted margarine slowly over bread and raisins; mix cinnamon and sugar. Beat eggs until frothy. Add sugar and cornstarch mixture to milk and blend well. Pour this mixture over bread and raisin. Bake in preheated 350�F oven for 1 hour or so. Yield 10-12 servings. Use thinned vanilla pudding for sauce, or recipe below.

BUTTER RUM SAUCE OVER BREAD PUDDING:
1/4 c. (1/2 stick) butter
1/2 c. confectioners' sugar
2 tbsp. cornstarch
3-4 tbsp. rum or to taste

Melt butter, slowly in saucepan. Remove from heat. Add cornstarch and sugar; mix well. Return to stove. Add water as needed to prevent lumping use as much water as needed to make a thin sauce; bring to a boil. Immediately remove from heat. Add rum. Serve warm over warm bread pudding.