Bread Pudding with Rum Sauce

Ingredients

• 1/4 lb. (1 stick) unsalted butter, softened
• 1 cup plus 2 tablespoons sugar
• 2 (12 oz.) cans evaporated milk (3 cups)
• 3 eggs
• 2 tsp. vanilla
• 1 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. cream of tarter
• 1/4 tsp. ground ginger
• 7 slices stale (preferred) white sandwich bread, toasted
• Rum Sauce:
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup whipping cream
• 1/2 cup packed brown sugar
• pinch of salt
• 2 Tbsp dark Rum

Directions

Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add the milk, eggs, vanilla,
cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and
pushing sides down as needed.
Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes. Remove from oven and let cool about 15 minutes before serving.

Rum Sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum.

Submitted 6/13/05.
Source: www.recipesource.com
Submitted By: Meryl
merstar@earthlink.net
Bread Pudding with Rum Sauce