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1 (16-ounce) loaf stale French bread, cut into cubes 1 quart milk, scalded 1 (16-ounce) can fruit cocktail, drained and cherries removed 1 small can crushed pineapple with juice 2/3 cup golden raisins 1/4 cup melted butter 4 large eggs 1 cup sugar 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon salt Rum Sauce: 1 1/2 sticks margarine 1-1 1/2 cups sugar 1 egg, beaten 1/4 cup rum Preheat oven to 350 degrees. Scald milk and pour over cubed bread in a large bowl. In a separate bowl, beat eggs with sugar until light and foamy. Add vanilla and spices. Add to bread and milk mixture along with drained fruit cocktail, raisins, and pineapple with juice. Pour melted butter into a 13x9-inch baking dish, tilting to coat all sides. Pour in pudding and bake for 1 hour and 10 minutes. Allow to cool to room temperature. Serve with rum sauce. Sauce: Melt margarine; add sugar and cook in microwave at 70% power for 5 minutes, stirring every minute. Remove. Gradually beat in egg. Add rum. Serve warm over bread pudding. Yield: 16 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |