This is the ultimate comfort food! My mother would make this during the winter as an evening snack while we watched television as a family. The house would smell of sugar, butter, and cinnamon. I made it for my children, and now they make it for theirs. It’s a wonderful use for bread that is going stale. When serving children, omit the rum.
By Pat Savoie, originally from her mother, Dolores Borel
Bread Pudding:
3 eggs
1 1/2 quarts milk
8 cups bread –cubed and toasted in oven (French bread is best)
1/4 cup butter
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
dash nutmeg (freshly ground)
sprinkle of cinnamon and sugar
Rum Sauce:
1/2 cup butter
1 cup sugar
1/2 cup cream
1 teaspoon vanilla
dash nutmeg (freshly ground)
1/4 cup rum (whiskey can be substituted)
Scald milk. Cool
Beat eggs, add sugar, vanilla, and salt. Add to milk.
Toast bread and place in the bottom of a greased casserole dish. Pour milk mixture on top and sprinkle with nutmeg and cinnamon and sugar.
Dot butter on top.
Place dish in a pan filled with water and bake 350 for about an hour or until a knife inserted come out clean.
Make your rum sauce by heating butter, sugar and cream in a saucepan. Cook 10 to 15 minutes until thickened. Cool
15 minutes before serving, add rum, nutmeg and vanilla and reheat. Serve warm over bread pudding.
Savoie Secrets: It's a Family Recipe 