Jeanine’s Bread Pudding

Many years ago, when I lived in New Orleans, my friend Jeanine would always bring her homemade bread pudding to every event. It was always everyone’s favorite! A few years ago, I *really* wanted to make bread pudding, and I knew that Jeanine’s recipe was the best. So, I contacted her, and she shared her prized recipe with me! Again, it has been a hit whenever I’ve made it, too! Enjoy!

Jeanine’s Bread Pudding

Recipe from Jeanine
Serves 16

8 oz stale french bread or white bread, cubed
4 cups fat-free evaporated milk
3 eggs
2 cups sugar
2 Tbsp vanilla extract
1 cup raisins
3 Tbsp butter, melted

Rum sauce:
1/2 cup butter
1 cup sugar
1/4 cup water

1 egg
2 Tbsp rum

1. Mix bread and milk first, then add eggs, sugar, vanilla, raisins, and butter. Put into 13×9 baking dish. Bake at 300 for 1 hour.

2. Next, make the rum sauce. Mix butter, sugar, and water in a small saucepan until warm. Do NOT boil. Beat one egg in a small bowl and then mix it into the butter/sugar mixture. If the mixture is too hot, the egg will slightly cook and you may have to use a strainer to remove bits of egg. Add rum to mixture, then pour over warm bread pudding.

**Note** This recipe makes a lot of sauce. I usually use only 1/2 of the sauce. You can make the entire sauce recipe and freeze half for your next batch!

Nutritional info:
Calories: 357.2
Total Fat: 9.8 g
Saturated Fat: 5.6 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 2.8 g
Cholesterol: 69.8 mg
Sodium: 234.9 mg
Potassium: 319.6 mg
Total Carbohydrate: 59.5 g
Dietary Fiber: 0.8 g
Sugars: 50.4 g
Protein: 8.0 g

Nutritional info (half sauce):
Calories: 302.5
Total Fat: 6.7 g
Saturated Fat: 3.7 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 1.9 g
Cholesterol: 56.9 mg
Sodium: 212.8 mg
Potassium: 316.0 mg
Total Carbohydrate: 53.4 g
Dietary Fiber: 0.8 g
Sugars: 44.2 g
Protein: 7.8 g


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