1940's Bread Pudding with rum sauce.
An inexact recipe, with inadequate directions or pan recommendations, but no matter, it has always turned out well even if I adjust and forget stuff.
Soak 4 Oz raisins for 1-2 hours in rum.
Preheat oven to 325
1 Pound day old Bread ( 1/2 inch cubes) Drier works better. A mix of white and wheat is nice, but all wheat doesn't work well.
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1/2 Teaspoon Salt
2 Tablespoons Baking powder
4 OZ Raisins - the ones Soaked in rum 1-2 hours. I tend to use more than is called for, and this seems to work just fine.
4 OZ Peaches, drained Same here, I use whatever is in a can.
Mix together- then add to above
1 Pound Sugar
1/4 Pound melted Butter
Mix together -then add to above
1 Quart Milk
2 Tablespoons Vanilla
2 Tablespoons Rum Extract
Pour into baking pan, about 10X14 I think, adjust according to what you have.
Bake about 30 minutes or until it doesn't jiggle and turns brown on the top.
Rum Sauce Better (in half)
(1) 2 Tablespoons Sweet Butter
(1/8) 1/4 Cups Flour
(2) 4 Cups Milk
(1/4) 1/2 Teaspoon Vanilla
(2) 4 Teaspoons rum extract
(1) 2 Teaspoons Rum (the left over from the soaked raisins works well
(1/4) 1/2 Cup Powdered Sugar
(1/8) 1/4 Cup Eagle Brand Milk.
Mix and heat slowly stirring constantly over low heat...until it is hot I guess, I lost this part of the recipe. Treat as you would any heated milk, taking care not to curdle the milk.
D rolled the blanket up and pushed the stool closer to the heater, to make Moby happy. Seems to have worked.