Bread Pudding
1 1/2 loaves dried Raisin bread, torn into pieces
2 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 can Eagle brand milk
1 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1/4-cup dark rum or 1 tablespoon rum extract
Preheat oven to 350 degrees F.
In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, and salt, mix well to ensure the sugar has been dissolved.
Add bread pieces. Let sit until bread has soaked up all of the milk mixture. Place in baking dish.
Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
Rum Sauce:
1 can Eagle brand milk
4 tablespoons margarine, melted
2 teaspoons vanilla extract
1 cup milk
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ cup dark rum
Combine Eagle brand milk, margarine, stirring well, warm before serving time. Whisk in rum just before serving.
Serve bread pudding with sauce.