Bread Pudding with Rum Sauce

  The second recipe I tried from The Southern Living best comfort food recipes, 2011, was a recipe for Bread Pudding with Rum Sauce. I bought 2 small bottles (50ml) of Bacardi Gold rum at one of our local liquor outlets. I think rum flavoring might work, but the real thing is much better than the rum extracts available.

  This is a different bread pudding than I have tried before as it has chopped up apple and golden raisins in it, and it received rave reviews. The apple makes it a real dessert recipe and with the warm rum sauce on it, it was outstanding. Ready and in the oven with a minimum of fuss, this is my kind of recipe.

Bread Pudding with Rum Sauce

 4 large eggs

1 ½ cups sugar
3 (12 oz.) cans of evaporated milk

½ cup butter melted

2 Tablespoons vanilla extract divided

2 teaspoons ground cinnamon

6 cups firmly packed torn french bread

1 large Granny Smith apple, peeled and chopped

1 ½ cups chopped walnuts, toasted (I used 1 cup pecans instead)

1 cup golden raisins

2 14-ounce cans sweetened condensed milk  (Eagle Brand)

2 tablespoons Dark Rum 
Preheat oven to 350°. 

1. Whisk eggs in a large bowl. Whisk in sugar, evaporated milk, butter, 1 tablespoon vanilla, and cinnamon. Fold in bread and next three ingredients, stirring until bread is moistened. Pour into a greased 13 x 9 inch baking dish,
2. Bake uncovered, at 350° for 50 minutes or until set. This time worked out prefect for my oven.
3. To make rum sauce, pour condensed milk into a small saucepan; cook over medium heat until hot, stirring often. Remove from heat and stir in rum and remaining 1 Tablespoon vanilla.
4. Cut bread pudding into squares; serve warm with warm rum sauce.