Name: Mary Mahoney's Bread Pudding
Ingredients: 6 sl Bread; day old; 1/2 c Sugar; plus 2 tablespoons; 1 ts Cinnamon; 4 Eggs; 2 c Milk; 2 tb Butter; melted; 1/2 c Raisins; optional; 1 ts Vanilla; 2 c Milk; 1/2 Stick butter; 1/2 c Sugar; 1 tb Nutmeg; 1 tb Vanilla; Rum; to taste, or rum flavoring; 1 tb Oil; 2 tb Flour

Now, do not begin telling me that that is metaphorical fire: who cares for that? If a man were to threaten to give me a metaphorical blow on the head, I should care very little about it; he would be welcome to give me as many as he pleased. And what say the wicked? “We do not care about metaphorical fires.” But they are real, sir – yes, as real as yourself. There is a real fire in hell, as truly as you have now a real body.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Cakes &, Pies	6	Servings

INGREDIENTS

6	sl	Bread; day old
1/2	c	Sugar; plus 2 tablespoons
1	ts	Cinnamon
4		Eggs
2	c	Milk
2	tb	Butter; melted
1/2	c	Raisins; optional
1	ts	Vanilla
2	c	Milk
1/2		Stick butter
1/2	c	Sugar
1	tb	Nutmeg
1	tb	Vanilla
		Rum; to taste, or rum flavoring
1	tb	Oil
2	tb	Flour

INSTRUCTIONS

RUM SAUCE
Break bread in small pieces in 1 1/2 qt baking dish. Sprinkle cinnamon over
bread. Add raisins and butter. Lightly toast bread mixture in 350 oven. Add
mix of eggs with sugar and vanilla. Bake 30 minutes at 350 or until set.
RUM SAUCE: Place milk, butter and sugar in pan and boil. Thicken with roux
made of oil and flour. Remove from heat, add nutmeg, vanilla and rum (or
rum flavoring). Serve over bread pudding.
Recipe by: Mary Mahoney's Old French House (Rue Magnolia, Biloxi, MS)
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Kitty"
<kittys_kitchen@geocities.com> on Aug 1, 1997

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