Recipe - Mary Mahoneys Bread Pudding

6 sl Bread; day old
One half cup Sugar; plus 2 tablespoons
1 teaspoon Cinnamon
4 Eggs
2 cup Milk
2 tablespoon Butter; melted
One half cup Raisins; optional
1 teaspoon Vanilla

RUM SAUCE
2 cup Milk
One half Stick butter
One half cup Sugar
1 tablespoon Nutmeg
1 tablespoon Vanilla
Rum; to taste, or rum
flavoring
1 tablespoon Oil
2 tablespoon Flour

Break bread in small pieces in 1 One half 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