Wednesday, November 3, 2010

Recipe of the Week...Rum Flavored Bread Pudding

This bread pudding recipe is a wonderful way to use up day-old bread or croissants! It can be served either warm or cold and is a great with a glass of milk or a cup of coffee.

  • 1 stick of butter or margarine
  • 1 cup sugar
  • 2 cups milk, heated
  • 3 eggs, beaten
  • 2 teaspoon vanilla extract
  • 1 1/2 teaspoons rum extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 6 or 7 small croissants, (or about 8 slices of bread), cubed
  • 1 cup chopped pecans
  • raisins, if desired (Mike doesn't like raisins, so I leave them out)
Cream butter and sugar. Add beaten eggs, warm milk, vanilla extract, rum extract, nutmeg, cinnamon and mix well. Place the cubed bread into a buttered 2 quart baking dish. Pour the liquid mixture over the bread and push the bread into the liquid so it's evenly coated. Sprinkle nuts, (and raisins if desired), on top. Bake in a 350 degree oven for 55 minutes to 1 hour. Can be served warm or cold. Refrigerate any leftovers. ENJOY!

1 comment:

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