Recipe - Bread Pudding With Rum Sauce

1 Loaf French bread
One fourth pound Oleo
One fourth pound Raisins; (optional)
3 Eggs; beaten
One fourth cup Brown sugar
1 cn Evaporated milk
1 One fourth cup Sugar
1 small Can crushed pineapple
3 tablespoon Vanilla
One half teaspoon Nutmeg

RUM SAUCE
Three fourths cup Oleo; (room temp)
1 One half cup Sugar
2 ounce White rum or rum

Preheat oven to 350ø. Wet the bread and squeeze the water out of it. Melt
oleo and mix with all other ingredients. Pour mixture into a wellbuttered
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 BakeryShoppe Digest V1 #442 by Lee Ann Hamm lhamm@premier.net
on Oct 25, 1997