Old Fashioned Bread Pudding with warm Rum Butter or Brown Sugar Sauce. The aroma reminds me of the old wood stove and days gone by.

This is an old fashion recipe, I've had a request for. It's a great way to use up your day or two old bread to make a delicious dessert. The recipe for a basic Brown Sugar sauce is really awesome.
Feel free to add a little Rum, Whiskey or Brandy, if you want to step it up a notch.

Old Fashioned Bread Pudding

yield 4 servings

4 Slices of White Bread cut into cubes

2 Eggs, slightly beaten

1/2 Cup of Sugar

1 Quart of milk (4 Cups)

1 tsp. of Vanilla

Pinch of Salt

Nutmeg and/or cinnamon

1 Cup of Raisins (optional)

Toss Bread cubes in a bowl with cinnamon and raisins, then put in a buttered casserole dish. (or casserole dish sprayed with Pam) In a mixing bowl, Beat Eggs, Add Sugar, Beat again. Add Milk and vanilla. Poor over Bread Cubes. Make sure there is enough liquid to cover the bread cubes. If not, you can add another egg along with 1-2 cups of milk.

Bake in a preheated 325F oven for approx. one hour or until set in the center. Remove from oven. serve warm with your favorite sauce.

** It's very easy to increase or decrease the portion size of this recipe. Just use a ratio of 1 egg and 1/4 cup of sugar to every 2 cups of milk. Pick the size casserole dish you want to use. Cut up enough bread cubes to fill it and away you go.**

Brown Sugar Sauce

yield 1 1/4 Cups

In a Saucepan, Melt 2 TBSP of Butter or Margarine

Blend in a mixture of 2 TBSP of Flour, 1/2 Cup of Brown Sugar, Pinch of salt

Gradually Stir in 1 Cup of Water (You may substitute some of the water for Whiskey, Rum or Brandy)

Cook, Stirring Constantly until Thickened. Remove from heat and stir in 1 tsp. of Vanilla

Serve Warm on Steamed or Baked Pudding.

** This sauce will thicken quite a bit after it is refrigerated, so add water as required, to reach desired consistency when reheating**