Old Fashioned Bread Pudding with Rum Sauce
Ingredients
4 cups of milk
4 eggs, separated
10 slices of stale bread (or use French bread)
1 ½ cups of sugar (cane sugar is best)
1 teaspoon of vanilla
I small can of evaporated milk
1 regular size can of condensed milk
Pinch of salt
Instructions
Heat the milk and pour it over the bread. Mash it together.
Cream the egg yolks and sugar together. Add it to the bread mash.
Add evaporated milk, vanilla, salt, and half of the condensed milk to the bread mash and mix well. Make sure it is very moist but not runny.
Place in a buttered, rectangular pan and bake uncovered at 375 degrees for about an hour. Make sure the eggs are cooked and mixture is springy to touch.
—Extra: This is not necessary, but you MAY want to add this to the pudding. Take the egg whites and combine it with four tablespoons of sugar and beat until it is dissolved and stiff. Pour it over the top of the pudding and return it to the oven and brown at 350 degrees.Drizzle the remainder of the condensed milk over the top and serve warm.
Rum Sauce
If you want to add a Rum Sauce to the top of this bread pudding, here is a recipe you may enjoy:
½ cup (1 stick) butter
¼ cup water
1/3 cup sugar (cane sugar is best)
1 ½ tablespoon dark rum
1 teaspoon pure vanilla extract
Bring the butter, sugar, water, and rum to a boil in a small saucepan. Cook until the sugar dissolves, making sure to stir continuously. This should take about 3–5 minutes. Remove from the heat and stir in the vanilla. Let it stand for a couple of minutes, pouring it warm over the pudding. YUM! You can top it with a little bit of whipped cream too.