Vanilla Bread Pudding with Butter Rum Sauce

Serves: 5
Total Calories: 718


6 eggs
2 cups milk
1/2 pound sugar
2 teaspoons ground cinnamon
1/2 cup raisins
2 teaspoons vanilla extract
1 loaf French bread, approximately
1/2 cup walnuts
1/2 cup brown sugar

Butter Rum Sauce:
1/2 cup butter, melted
3/4 cup powdered sugar
1/4 cup Meyer's dark rum


In a large bowl, mix together the eggs, milk, sugar, cinnamon, raisins, and vanilla. Cut up enough French bread in small cubes to absorb the mixture. Pour mixture into a greased deep baking pan and top with 1?2 cup walnuts and 1?2 cup brown sugar. Bake in oven for 45 minutes at 350°.

For Butter Rum Sauce:
Combine all ingredients and cook over medium heat for 15 minutes. To serve, cut bread pudding into squares and serve warm topped with heated rum sauce.

Fun Fact: Since the 1600s, Mystic Seaport has been a legendary maritime destination and a center of shipbuilding. In fact, between 1784 and 1919— the golden age of American maritime enterprise—more than 600 vessels were constructed along the Mystic River. This historic area is now Connecticut’s most popular tourist attraction. The nationally acclaimed “living museum” preserves America’s maritime culture and history, and features a restored 19th-century village, authentic whaling ships, and working craftspeople.

Nutritional Facts:

Serves: 5
Total Calories: 718
Calories from Fat: 282

This Vanilla Bread Pudding with Butter Rum Sauce recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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