Bread Pudding - Bread Pudding with Rum Sauce

• 1 pound loaf stale white bread
• 1 qt. milk
• 1/2 lb (.2 kg) sweet butter, softened
• 3 eggs
• 1-1/2 cups (350 ml) sugar
• 1/2 cup (125 ml) brown sugar, packed
• 1 tsp (5 ml) nutmeg
• 1/2 cup (125 ml) chopped pecans (optional)
• 1 tsp (5 ml) vanilla
• 8 tbsp (125 ml) butter
• 1 egg
• 1 cup (225 ml) powder sugar
• 4 tbsp (60 ml) rum extract or liquer

1. Crumble bread in large bowl.
2. Pour milk over and let stand.
3. Preheat oven to 350 degrees (175 C.).
4. Grease 9 inch X 13 inch baking pan or dish.
5. Mix together eggs, sugars, vanilla and nutmeg.
6. Stir mixture into softened bread and stir in rasins and pecans.
7. Pour into prepared baking pan and set in middle rack of oven.
8. Bake at 350 degrees (175 C.) for one hour or until brown and set.
9. In double boiler, over low heat, stir butter and sugar until sugar has cocmpletely dissolved.
10. Remove from heat and whisk in egg until it cools to room temp.
11. When bread pudding has cooled cut into squares and serve with sauce ladled over top.

bread, milk, sweet butter, eggs, sugar, brown sugar, nutmeg, pecans, vanilla, butter, egg, sugar, rum

Taken from online-cookbook.com/goto/cook/rpage/000427 (may not work)