| | Directions | | Preheat oven to 350 degrees. Mix butter & sugar, add eggs, cinnamon, vanilla, cream and raisins. Pour into 9" square 1 3/4-inch deep baking dish. Arrange bread slices in the egg mix. Let stand 5 minutes. (Just make sure the bread is well soaked in the mixture.) Do not break the bread. Set bread pudding pan into a larger pan filled with water to 1/2 inch from the top. Cover pudding dish with foil. Bake for 45 to 50 minutes, uncover the last 10 minutes. To prepare bread pudding sauce: In a large microwaveable bowl combine sugar, 2 cups water, cinnamon, & butter. Bring to a boil in microwave. Stir in cornstarch with the remaining 1/4 cup of water and cook on high for a couple of minutes. Stir the sauce frequently until the sauce is clear. Remove from heat and add rum. Sauce will be thin. (taste sauce and add rum if you think it needs more) |
|
|
| Ingredients | | - |  | 1 cup Sugar |
| - | | 1 stick butter, softened (8 T stick) |
| - | | 5 eggs, beaten |
| - | | 1 pint heavy cream |
| - | | dash cinnamon |
| - | | 1 tablespoon vanilla |
| - | | 1/4 cup white raisins |
| - | | 12 slices 1 inch thick French bread |
| - | | Bread Pudding Sauce |
| - | | 1 cup Sugar |
| - | | 2 1/4 cups water, divided use |
| - | | 1 teaspoon cinnamon |
| - | | 1 tablespoon unsalted butter |
| - | | 1 tablespoon cornstarch |
| - | | 3 tablespoons light or dark rum |
| |
| |
