Old-fashioned bread pudding w/ rum sauce

6 Servings

Ingredients

Quantity Ingredient
3 Eggs; slightly beaten
3 cups Milk
3 cups Crumbled day-old biscuits
½ cup Sugar
½ cup Raisins
¼ cup Butter or margarine; melted
¼ teaspoon Salt
1 tablespoon Grated lemon rind
¼ teaspoon Ground nutmeg
¾ cup Sugar
1 tablespoon Cornstarch
⅔ cup Water
⅓ cup Rum
½ teaspoon Lemon juice
1 tablespoon Butter or margarine

Directions

RUM SAUCE

PUDDING: Combine eggs and milk; stir well. Add crumbled biscuits and next five ingredients; stir gently. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg. Place dish in a larger shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve warm with Rum Sauce. Yields 6-8 servings.

RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Cook 1 minute, stirring constantly. Add lemon juice and butter; stir until butter melts. Serve warm. Yields 1-½ cups.

Mrs. Bob Nester, Charleston, WV.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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