The Recipe Box Menu

Bread pudding with rum sauce


Courtesy of Pujo Street Café, Lake Charles, Louisiana

1 1/2 loaves of white sandwich bread
5 cups sugar
2 cups egg white or 9 egg whites
7 cups skim milk
1/4 cup vanilla extract
Rum Sauce:
1/2 pound butter, room temperature
2 cups sugar
2 eggs
1/2 cup rum

Tear bread into bite-sized pieces, and place in a large bowl. Add the rest of the Pudding ingredients, and stir until well mixed. Pour into a 9 X 13 inch baking pan, and bake at 350 degrees for 40 to 45 minutes or until golden brown. Let cool for 15 minutes, slice, top with Rum Sauce, and serve.

For the Rum Sauce, cream butter and sugar with a whisk until light colored and fluffy. Add eggs slowly, incorporating into the mixture. Then add rum, and continue to whisk with mixer for 20 minutes.