Bread Pudding French Quarter-Style With Rum Sauce - cooking recipe

Ingredients

Bread Pudding
3 eggs, beaten
1 (14 ounce) can sweetened condensed milk
1 3/4 cups hot water
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 cups French bread cubes
1/2 cup raisins (optional)
Rum Sauce
2 cups confectioners' sugar
2 tablespoons rum
2 -3 tablespoons cream or 2 -3 tablespoons half-and-half

Preparation

Preheat oven to 350F.
Bread Pudding: In large bowl, combine eggs, condensed milk,.
water, butter, cinnamon and vanilla; beat well.
Stir in bread cubes and raisins, if desired, moistening completely.
Pour mixture into a buttered, 9\", deep-dish pie plate.
Bake until knife inserted in center comes out clean, 1 hour.
Cool and serve with rum sauce, if desired.
Refrigerate leftovers.
Rum Sauce:
In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce.
Serve over bread pudding, if desired.
Makes 8 servings.