I decided to make use of a loaf of bread I found lurking in the freezer and since my menu plan for the day did not include something that called for a side of Stuffing, I made good old fashioned Bread Pudding.

2 cups Milk (or soy milk)
1/4 cup Butter
1/2 Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
2 Eggs, slightly beaten
6 cups dry Bread Cubes
1/2 cup Rasins (optional)

Rum Sauce
1 cup packed Brown Sugar
1/2 cup Butter
3 – 4 Tablespoons Bundaberg Rum

Preheat oven to 350F.
Lightly spray an 8″square (2 litre) casserole dish with vegetable oil spray [The casserole dish needs fit into a 9×13 (22cmx33cm)]Place bread cubes in a large mixing bowl.

In small saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
In a small bowl whisk together sugar, cinnamon, salt and eggs; pour over bread cubes and stir to coat cubes.
Stir in milk mixture.
Pout into prepared baking dish.
Place casserole in a 9×13 (22cmx33cm) pan; pour boiling water until 1 inch deep.

Bake uncovered 40 – 50 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.

Rum Sauce
In small saucepan over medium,  bring brown sugar, butter and Bundy rum to a boil, stirring constantly, until sugar is dissolved.
Serve sauce over warm bread pudding.
Store in refrigerator.

Serves 8

Original Recipe taken from Betty Crocker Cookbook 1983 Edition