• 7 or 8 slices bread (day old is best)
  • 3 eggs
  • 3 c. milk
  • 1 c. sugar
  • 1 tsp. vanilla
  • 4 Tbsp. Butter
  • 1 tsp. cinnamon
  • 1 c. evaporated milk
  • 2 Tbsp. cornstarch
  • 1 c. 2% milk
  • 3 Tbsp. butter
  • 1 c. sugar
  • 2 or 3 oz.light rum


Scald milk with butter in it. Set aside. Beat eggs,sugar and cinnamon together until light and fluffy. Gradually pour milk over eggs and sugar; add vanilla. Cut bread in small pieces, then put into baking dish. Pour eggs and milk mixture over the bread. Place baking dish in a pan of hot water. Bake for 1 hour in 325d oven, until golden brown.SAUCE:In a double boiler, put milk, sugar and butter. When hot, dissolve cornstarch in very small amount of water. Also, add about 2 tablespoons of hot mixture and mix well. Add this to hot milk and stire until thick. Remove from fire, then add rum.If you have some left over, you can warm bread pudding, but do not rewarm sauce. The rum will evaporate.(The Rum Sauce recipe is from Louisiana Kitchen Classics cookbook)Hope ya'll enjoy!!!

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Submitted 6/13/05.
Source: Cooking w/the West BR Jaycees
Submitted By: Tam
Old Fashioned Bread Pudding