Bread Pudding French Quarter-Style With Rum Sauce

• Bread Pudding
• 3 eggs, beaten
• 1 (14 ounce) can sweetened condensed milk
• 1 3/4 cups hot water
• 1/4 cup butter, melted
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 4 cups French bread cubes
• 1/2 cup raisins (optional)
• Rum Sauce
• 2 cups confectioners' sugar
• 2 tablespoons rum
• 2 -3 tablespoons cream or 2 -3 tablespoons half-and-half

1. Preheat oven to 350F.
2. Bread Pudding: In large bowl, combine eggs, condensed milk,.
3. water, butter, cinnamon and vanilla; beat well.
4. Stir in bread cubes and raisins, if desired, moistening completely.
5. Pour mixture into a buttered, 9", deep-dish pie plate.
6. Bake until knife inserted in center comes out clean, 1 hour.
7. Cool and serve with rum sauce, if desired.
8. Refrigerate leftovers.
9. Rum Sauce:
10. In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce.
11. Serve over bread pudding, if desired.
12. Makes 8 servings.

bread pudding, eggs, condensed milk, water, butter, cinnamon, vanilla, bread, raisins, sauce, sugar, rum, cream

Taken from www.food.com/recipe/bread-pudding-french-quarter-style-with-rum-sauce-95584 (may not work)