Old-fashioned bread pudding w/ rum sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; slightly beaten | |
| 3 | cups | Milk |
| 3 | cups | Crumbled day-old biscuits |
| ½ | cup | Sugar |
| ½ | cup | Raisins |
| ¼ | cup | Butter or margarine; melted |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Grated lemon rind |
| ¼ | teaspoon | Ground nutmeg |
| ¾ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅔ | cup | Water |
| ⅓ | cup | Rum |
| ½ | teaspoon | Lemon juice |
| 1 | tablespoon | Butter or margarine |
Directions
RUM SAUCE
PUDDING: Combine eggs and milk; stir well. Add crumbled biscuits and next five ingredients; stir gently. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg. Place dish in a larger shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve warm with Rum Sauce. Yields 6-8 servings.
RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Cook 1 minute, stirring constantly. Add lemon juice and butter; stir until butter melts. Serve warm. Yields 1-½ cups.
Mrs. Bob Nester, Charleston, WV.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .