 | | Directions |
- Preheat the oven to 375° F. Grease a 9 x 13 pan.
- Place the cut up bread in the bottom of the greased baking pan; set aside.
- Combine the milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks in a bowl; whisk together until smooth.
- Pour the milk mixture over the bread in the baking pan. Bake in the preheated oven for 45 to 50 minutes or until golden brown and firm.
VANILLA CREAM SAUCE:
- Melt the butter in a saucepan over medium-low heat.
- Add the flour and cook 10 minutes, stirring continually.
- Add the heavy cream, salt and sugar; cook until the sauce becomes thick, stirring continually.
- When the sauce has thickened, remove from the stove and add 2 teaspoons of vanilla. Stir until vanilla is mixed in thoroughly and then pour over the warm bread pudding.
- Serve the bread pudding and sauce while it is warm.
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Prep Time: 45 minutes
Cook Time: 60 minutes
Container: 9 x 13 baking pan
Servings: 12
|  | | Ingredients | | - | | 1 loaf French bread - 16 oz. (sliced thin and cut into quarters) |
| - | | 2 1/4 cups whole milk |
| - | | 1 can sweetened condensed milk - 14 oz. can |
| - | | 1 can evaporated milk - 12 oz. can |
| - | | 1/2 cup sugar |
| - | | 1 tablespoon vanilla |
| - | | 1/4 teaspoon rum extract |
| - | | 1 teaspoon salt |
| - | | 9 egg yolks |
| - | | VANILLA CREAM SAUCE: |
| - | | 1 1/3 cups butter |
| - | | 5 tablespoons flour |
| - | | 3 cups heavy cream |
| - | | 1/2 teaspoon salt |
| - | | 1 1/4 cups sugar |
| - | | 2 teaspoons vanilla |
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