Creole Bread Pudding

Serves: 7
Total Calories: 386


6 slices bread, cubed
3 1/2 cups milk, divided
4 eggs, separated
1/2 cup sugar, divided
1 tablespoon vanilla extract
pinch of salt
1/4 cup butter or margarine, melted
1/2 cup raisins
Rum Sauce:
1/2 cup sugar
2 tablespoons butter or margarine
1/4 cup water
1 tablespoon rum


Combine bread cubes and 1 cup milk; set aside. Beat egg yolks, 6 tablespoons sugar and remaining 2 1/2 cups milk. Stir in vanilla, salt, butter and raisins. Pour mixture over bread and mix well. Pour into greased shallow 2-quart baking dish. Place dish in a pan of hot water. Bake at 300° about 50 minutes or until knife inserted in center comes out clean. Beat egg whites until stiff; gradually beat in remaining 2 tablespoons sugar. Spread meringue over pudding; bake at 350° about 10 minutes or until golden. Serve with Rum Sauce.

Rum Sauce:
Combine sugar, butter, and water in a small saucepan; bring to a boil and boil 1 minute. Remove from heat; stir in rum. Serve warm. Makes about 1/2 cup.

Nutritional Facts:

Serves: 7
Total Calories: 386
Calories from Fat: 132

This Creole Bread Pudding recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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