Edgar had a post on his blog today asking the question of what dessert would we choose to be.
Here's mine. I've always been a big cheesecake fan, but if it's sweetness and comfort I want, give me good old Bread Pudding. I love Rum Sauce, but Butter Sauce is just as good. And it has to be very warm. Highway to Heaven!
NEW ORLEANS BREAD PUDDING WITH RUM SAUCE
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1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
1 c. peeled apples, diced
1/2 c. raisins
3 tbsp. butter, melted
Soak bread in milk for about 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13 x 9 x 2 inch pan. Add bread mixture. Bake at 350 degrees about 30 to 35 minutes, until bubbly and hot.
1/2 c. butter
1 c. sugar
1 tsp. vanilla
Rum to taste, about 3 tbsp.
Cream butter and sugar. Add vanilla. Slowly stir in 1 egg, then add the rum. Heat and stir over low heat about 5 minutes. Serve warm over individual pudding servings. Yield: 8 to 10 servings.
Be sure to use French bread. That makes it New Orleansian (new word). And a dollop of whipped cream or French vanilla ice cream on top isn't too bad, either.