| 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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