Bread pudding #11
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | slices | White bread |
| 1¼ | cup | Sugar |
| 2½ | cup | Evaporated milk |
| 2½ | cup | Milk |
| 1½ | teaspoon | Vanilla |
| 5 | Eggs; separated | |
| ½ | cup | Butter; melted |
| 1 | cup | Evaporated milk |
| 1 | cup | Fresh milk |
| 1 | cup | Sugar |
| 1½ | tablespoon | Corn starch |
| 3 | tablespoons | Butter |
| 2 | ounces | Rum (or less) |
Directions
RUM SAUCE
Date: 15 Mar 96 11:24:22 EST
From: "Sherrie D. Sculley" <102735⅙@...> Mix 1 cup of sugar, evaporated milk, milk, vanilla, egg yolks and melted butter in a large mixing bowl. Add the torn up bread to the milk mixture and mix well. Pour in an ungreased 9 x 13 inch baking dish and put in a 450 degree oven. Bake for 15 minutes and then top with a Meringue made with the egg whites beaten with remaining ¼ cup of sugar. This Meringue should have soft peaks. Return to the oven and bake until Meringue is lightly browned. Serve with Rum Sauce.
Rum Sauce: Heat all ingredients except rum in the microwave until thickened. Stir this sauce often to keep smooth texture. Let sauce cool and add Rum or extract (rum or vanilla flavor - use extract sparingly).
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MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #76
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