INGREDIENTS

1. Bread Pudding

2. 3eggs, beaten
3. 1 (14 ounce)cansweetened condensed milk
4. 1 3/4cupshot water
5. 1/4cupbutter, melted
6. 1teaspooncinnamon
7. 1teaspoonvanilla extract
8. 4cupsFrench bread cubes
9. 1/2cupraisins (optional)

10. Rum Sauce

11. 2cupsconfectioners’ sugar
12. 2tablespoonsrum
13. 2-3tablespoonscreamor half-and-half

DIRECTIONS

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