Claire’s Bread Pudding with Rum Sauce

Published 12:54 pm Wednesday, April 3, 2013

Pudding:

6-8 slices bread or 4 hamburger buns

3 cups milk

3 eggs

1/ 1/2 cups sugar

1 teaspoon almond flavoring

1 cup raisins

Sauce:

1 cup sugar

1 teaspoon cornstarch

1/4 cub butter

1 ounce rum

Pudding: Grease casserole dish. Crumble bread in dish. Pour heated milk over bread. Let soak. Beat eggs, sugar, and vanilla. Add egg mixture to bread and stir. Top with thin slices of butter and bake at 350 degrees for 30 minutes.

Sauce: Mix sugar and cornstarch. Add butter and heat on low fire until well blended. Add rum. Pour over hot pudding. Yields 4 to 6 servings.

Claire Fitzpatrick, Jeanerette