| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French bread |
| 1/4 |
lb |
Oleo |
| 1/4 |
lb |
Raisins; (optional) |
| 3 |
|
Eggs; beaten |
| 1/4 |
c |
Brown sugar |
| 1 |
cn |
Evaporated milk |
| 1 1/4 |
c |
Sugar |
| 1 |
sm |
Can crushed pineapple |
| 3 |
tb |
Vanilla |
| 1/2 |
ts |
Nutmeg |
| 3/4 |
c |
Oleo; (room temp) |
| 1 1/2 |
c |
Sugar |
| 2 |
oz |
White rum or rum |
INSTRUCTIONS
RUM SAUCE
Preheat oven to 350°. Wet the bread and squeeze the water out of it. Melt
oleo and mix with all other ingredients. Pour mixture into a well-buttered
9 x 13 baking pan. Bake for 40 to 50 minutes or until a knife inserted in
the center comes out clean.
Rum Sauce: Whip oleo until light and gradually add the sugar until the
mixture is fluffy. Next, add rum and beat several more minutes.
Refrigerate. Serve over warm bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net>
on Oct 25, 1997
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