Details
Preheat Oven to 350º
Ingredients
| 4 Cups | 8 Cups | Cubed stale French bread |
| 1½ Cups | 3 Cups | Sugar |
| 3 | 6 | Eggs |
| 2 Cups | 4 Cups | Milk |
| 1 Stick | 2 Sticks | Butter |
| 1 Tbsp | 2 Tbsp | Vanilla – optional (not used by Mamo) |
Directions
– Toss bread and sugar
– Mix milk & eggs, then toss into the bread mixture
– Let set for 30 minutes
– Melt butter
– Add butter and vanilla (optional) to bread mixture
– Bake 350degrees for 50 minutes or until completely “poofedup” (the center of the pudding should rise to be level with or above edges)
– Make and pour Rum Sauce (recipe below) over bread pudding. Serve hot or warm.
Yield: It takes a double batch to feed a large family.
Rum Sauce
Ingredients
| 3 Tbsp | 6 Tbsp | Flour |
| ¾ Cup | 1½ Cups | Sugar |
| 1 Cup | 2 Cups | Water |
| 2 Tbsp | 4 Tbsp | Butter |
| Dash | ¼ tsp | Salt |
| 1 tsp | 2 tsp | Vanilla – optional (not used by Mamo) |
| < ¼ Cup | < ½ Cup | Rum
*Rum flavor is quite strong if you use the amount specified. For a more subtle flavor try using 1/2 the amount. |
Directions
– Mix all but rum in a small saucepan.
– Heat on low fire until opaque and thickened a good bit.
– Add the rum, stir, and pour over the top of the hot bread pudding.
from Mamo (Neda Broussard Dayries)
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