Bread Pudding with Rum Sauce

Another great dessert using rum which can be made from stale, leftover bread or baguettes!


1 loaf of French bread, dried out and torn into chunks

1 qt. milk

2 c. sugar

2 T. vanilla

3 eggs

1 c. diced apples

½ c. raisins

½ c. pecans, chopped

3 T. melted butter


Rum Sauce

½ c. butter

1 c. brown sugar

1 t. vanilla

1 egg

3 T. dark rum


Preheat oven to 350oF. Soak bread in milk for 30 minutes.  Mix eggs, sugar, vanilla, raisins, nuts and apples and combine with bread chunks.  Spread melted butter on bottom on 13” x 9” baking dish.  Add bread mixture and bake at 350oF for 30-35 minutes, until bubbly and hot. For sauce, cream butter and sugar.  Add vanilla.  Stir in rum and egg.  Transfer to sauce pan and heat over low heat for 5 minutes or until warm.  Serve over pudding.

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