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
A few notes: I used brown bread and I probably should have cooked my Bundy Rum sauce longer but I liked the little crunch of the odd sugar granule. This stores well in the fridge, with rum sauce poured over and tastes every bit as good cold as it did warm.
Homemade Egg Nog is another great topper for the bread pudding!