Bread Pudding

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From the kitchen of Michelle Ducote Ely (New Orleans, Louisiana). "I like to serve this as dessert with Shrimp Creole. A great way to end a south Louisiana style meal!"

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Ingredients

  • 6 slices of white bread, torn into bite-sized peices
  • 2 cups milk
  • 1 Tbsp butter or margarine
  • 2 eggs, beaten
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • Rum sauce:
  • 1/4 cup margarine (not butter)
  • 1/2 cup sugar
  • 2 Tbsp spiced rum (I use Captain Morgan)

Preparation

Step 1

Put bread into an 8x8 or 9x9 glass casserole dish.

Step 2

In a large glass bowl, heat milk and margarine in the microwave on high for three minutes, until margarine is melted. Stir a small amount of the milk mixture into the beaten eggs. Return eggs to milk and add sugar, salt cinnamon, and vanilla. Mix well. Pour mixture evenly over bread, and cook in the microwave until the middle is firm, about 10 minutes. (Will vary with different microwaves.) Top with rum sauce.

Step 3

To make rum sauce: Mix together the sugar and rum. Add margarine and cook on high for 2 minutes, until sugar and margarine are thoroughly melted. Watch that it doesn't boil over, because, again microwave times vary.

{From the kitchen of my best friend, Michelle Ducote Ely. "I like to serve this as dessert with Shrimp Creole. A great way to end a south Louisiana style meal!"}

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