Frank's Recipes! Bread Pudding With Rum Sauce

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Bread Pudding With Rum Sauce

12 slices of white bread
4 eggs, well beaten
1-1/2 cups of sugar
1 13-ounce can of evaporated milk
2 cups of milk
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/2 teaspoon of vanilla
1/2 cup of melted butter
1/2 cup of raisins
1/2 cup of coconut

Break bread into pieces and place in a lightly greased three-quart baking dish. In a bowl, combine beaten eggs with sugar, and mix well. Add evaporated milk, milk, nutmeg, cinnamon and vanilla, blending well. Stir-in melted butter. Sprinkle raisins and coconut over bread. Pour egg mixture over bread and bake at 350 degrees for 45 minutes to one hour. Pour rum sauce (recipe below) over hot pudding.

SAUCE
3 tablespoons of flour
3 tablespoons butter
1 cup of sugar
1 cup of milk
1 cup of evaporated milk
3 tablespoons of dark rum

In a small saucepan, combine flour, butter and sugar. Gradually add milk and evaporated milk, stirring constantly. Cook over medium heat until thick. Remove from heat, and stir-in rum. Serve hot over bread pudding.

Makes 12 to 15 servings.