Tipsy Bread Pudding Tipsy

posted by Marian C Brown 01-23-99 4:58 AM

Tipsy Bread Pudding

10 slices cinnamon raisin bread (Sun-Maid is best)
1/4 cup margarine, melted
1/2 tsp. nutmeg
1/2 cup chopped nuts
4 eggs, slightly beaten
1/2 cup sugar
1-1/2 cups milk
1/2 cups light rum
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease a 2-1/2 quart round baking dish.

Cut each slice into 4 pieces. Place in a large mixing bowl. Combine butter and nutmeg; drizzle over bread and toss lightly. Add nuts. Arrange bread and nuts in prepared dish.

In a small bowl, combine eggs, sugar, milk, rum and vanilla extract. Pour over bread. Let stand about 5 minutes.

Bake for 60 minutes or until knife inserted near centre comes out clean. Serve warm or cold.

NOTE: Original recipe called for the baking dish to be placed in a pan of water while baking. I found that the bottom did not cook so next time I won't use the water pan but I'll have to watch it carefully because it may not take as long to cook without the water.

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