Mary Mahoney's Bread Pudding
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- 10 ounce(s) french bread
- 6 whole(s) eggs
- 1/2 teaspoon(s) cinnamon
- 1 tablespoon(s) nutmeg
- 1/4 cup(s) sugar
- 2 cup(s) milk
- 1/2 cup(s) cream (half and half)
- 2 tablespoon(s) vanilla extract
- 1 1/2 cup(s) raisins
- 2 stick(s) butter
- Rum Sauce
- 2 1/2 cup(s) milk scalded
- 3/4 cup(s) sugar
- 6 tablespoon(s) flour
- 1 stick(s) butter
- 1 dash(es) cinnamon
- 1 dash(es) nutmeg
- 1 teaspoon(s) vanilla extract
- 1 ounce(s) rum
- In bowl combine eggs, cinnamon and nutmeg. Mix well. Add to this mixture sugar, milk, cream and vanilla extract. Mix well.
- Cut up bread in bitesize pieces in baking dish (about 1 1/2 quarts). Add raisins and melted butter to bread.
- Pour mixture over bread. Bake about 30 minutes or until it is golden brown. Serves about 12.
- In sauce pan melt butter, add flour. Mix well. Add scalded milk and sugar. Cook over low heat until thick.
- Beat in eggs and remove from heat. Add nutmeg, cinnamon, vanilla and rum. Serve over pudding
This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.
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Mary Mahoney's Bread Pudding Recipe at a Glance
- COURSE: Desserts