Old-Fashioned Bread PuddingGrandma and Grandpa had this dessert when they were growing up!
1 lb French bread
4 C skim milk
2 C granulated sugar
3 eggs (or 3/4 C egg substitute)
1 1/4 C raisins
1 C chopped pecans (optional)
2 Tbsp vanilla extract
1/4 C sugar
1 Tbsp cornstarch
1 C skim milk
1/8 tsp salt
1 1/2 tsp imitation rum extract
1 tsp margarine
1 tsp vanilla extract
Tear or cut bead into 1" pieces. Place in a large bowl. Add milk and let stand until milk is absorbed into bread.
In a large bowl, combine sugar, eggs, raisins, nuts, and vanilla. Beat till mixed. Add to bread mixture, stirring well. Pour into greased 9" x 13" pan. Bake at 350° F for 40 minutes or until set.
In a small saucepan over medium-high heat, mix sugar, cornstarch, milk, and salt. Bring to a boil and cook until thickened. Remove from heat and add rum extract, margarine, and vanilla.
Serve pudding warm with warm rum sauce.
Submitted by Debby Shabo Wade
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