Here's one that is absolutely great! It's made by a restaurant on a plantation
in Louisiana and it's famed for their bread pudding. I have eaten in the restaurant
and I can honestly say that I haven't eaten better. Also, this is their original
2 cups water, warmed
1/2 pound margarine, melted
2 loaves sliced white bread, broken into pieces
2 cups milk
1 teaspoon vanilla extract
6 eggs, beaten
2 cups sugar
1/2 stick butter
1/4 cup sugar
16 ounces whipped topping
2 – 3 ounces white rum (to taste)
Bread Pudding: Mix water and margarine in large bowl. Put broken bread into the
mixture. Stir. Add milk and stir. Add vanilla extract, eggs and sugar. Stir well.
Pour into baking pan and bake at 350 degrees F for one hour.
Serve warm and top with Rum Sauce.
Rum Sauce: Melt the butter, add sugar and mix together in a bowl until the sugar
Add the whipped topping and whip with a wire whip. Drizzle the rum
into the mixture a little at a time.
Cover and keep mixture in the freezer.
I always put the rum sauce in the microwave for a few seconds (literally)
before I use it. It seems too thick if I don't. However, this is just a personal
Posted by Lexi0030 at Recipe Goldmine's The Cutting Board Forum Friday Apr