This recipe for bread pudding can be altered to create many different flavors using fruits or spices. You can also enjoy this classic dessert plain with Butter Rum Sauce.
INGREDIENTS (for 9 servings):
- 4 cups soft white bread cubes
- 3 eggs
- 1 teaspoon ground cinnamon
- 3 cups warm water
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Butter Rum Sauce:
- 1/4 cup butter or margarine
- 3/4 cup firmly packed brown sugar
- 1/2 cup whipping cream
- 2 tablespoons rum
Preheat oven to 350 degrees;. Place bread cubes in buttered 9-inch square baking pan.
In large bowl, beat eggs and cinnamon; add remaining ingredients except Butter Rum Sauce. Pour evenly over bread, moistening completely.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool. Serve warm with Butter Rum Sauce. Refrigerate leftovers.
Butter Rum Sauce: In saucepan, melt 1/4 cup butter or margarine; add 3/4 cup firmly packed brown sugar and 1/2 cup whipping cream. Boil rapidly 8 to 10 minutes; add 2 tablespoons rum or 1 teaspoon rum flavoring. Serve warm. (Makes about 1 cup)
For a softer, more custard-like bread pudding, decrease bread cubes to 3 cups.Variations:
Banana Bread Pudding: Substitute whole wheat bread cubes for white bread cubes. Add 1/2 cup flaked coconut. Decrease water to 2 1/2 cups. Beat 3 ripe medium bananas, mashed with eggs. Proceed as above. Top with 1/2 cup chopped pecans. Bake as above. Serve with Butter Rum Sauce
Pineapple Bread Pudding: Reduce water to 2 3/4 cups. Add 1 (8-ounce) can crushed pineapple, undrained. Proceed as above.
Blueberry 'n' Spice Bread Pudding: Reduce water to 1 1/2 cups; increase margarine to 1/4 cup. Add 2 cups fresh or dry-pack frozen blueberries to bread cubes. Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Proceed as above.