Bread Pudding
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Ingredients
Bread Pudding
- 5 Hamburger buns
- 2 PO-boy buns (Or 12 inches French bread)
- 1/2 cup Brown suger
- 1/4 cup Confectioners' sugar
- 1/2lb Melted butter
- 1 can Evaporated milk
- 1/2 cup Granulated sugar
- 1 cup Whole milk
- 1/4 cup Amaretto
- (extra 1/4 cup brown sugar and 1 teaspoon cinnamon mixed and reserved)
- 6 Eggs
- 2 teaspoons Cinnamon
- 1 3/4 teaspoon Vanilla
Rum Sauce
- 2lb Butter
- 2 quarts Heavy Cream
- 2lb Powdered Sugar
- 1 cup Rum
Note
Rum Sauce instructions
In a medium pot, heat all ingredients together on medium to low heat. Ingredients will liquefy and marry. Once mixture has evenly blended and starts to simmer, remove from heat and let it cool.
Directions
| Step 1 | Preheat oven to 350°, lightly coat a 9×13 pan with vegetable oil or spray. | |
| Step 2 | In a bowl, break bread into small pieces 1/2 inch to 1 inch in size. | |
| Step 3 | In another bowl, combine all ingredients together and mix well. | |
| Step 4 | Once eggs are beaten and mixture is well blended, pour egg and milk mixture over bread and use your hands to mix all components together. | |
| Step 5 | Once bread is soaked and evenly combined, pour all components on to the 9×13 pre-greased pan. | |
| Step 6 | Sprinkle reserve brown sugar and cinnamon mixture on top. | |
| Step 7 | Bake 25 to 30 minutes, until golden brown. |