Old Fashioned Bread Pudding with Rum Butter or Brown Sugar Sauce

This is an old fashion recipe, I’ve had a request for. The aroma reminds me of the old wood stove and days gone by. It’s a great way to use up your day or two old bread to make a delicious dessert. The recipe for a basic brown sugar sauce is really awesome. Feel free to add a little rum, whiskey or brandy, if you want to step it up a notch.

Directions (Bread Pudding):

Yield: 4 servings

1. Toss bread cubes in a bowl with cinnamon and raisins, then put in a buttered casserole dish (or casserole dish sprayed with Pam).
2. In a mixing bowl, beat eggs, add sugar, beat again.
3. Add milk and vanilla. Poor over bread cubes. Make sure there is enough liquid to cover the bread cubes. If not, you can add another egg along with 1-2 cups of milk.
4. Bake in a preheated 350°F oven for approx. one hour or until set in the center. Remove from oven. Serve warm with your favorite sauce.

Candra’s Notes:

It’s very easy to increase or decrease the portion size of this recipe. Just use a ratio of 1 egg and 1/4 cup of sugar to every 2 cups of milk. Pick the size casserole dish you want to use. Cut up enough bread cubes to fill it and away you go.

Directions (Sauce):

Yield: 1 and 1/4 cups

1. In a saucepan, melt butter or margarine.
2. Blend in a mixture of the flour, brown sugar and a pinch of salt.
3. Gradually stir in the water or substituted Whiskey, Rum or Brandy.
4. Cook, stirring constantly, until thickened.
5. Remove from heat and stir in vanilla.

Now you’re ready to enjoy this delicious home style dessert. Serve the sauce warm on top of the steamed or baked bread pudding and see if you can resist a second serving.

Candra’s Notes:

This sauce will thicken quite a bit after it is refrigerated, so add water as required to reach desired consistency when reheating.