Mary Mahoney's Bread Pudding

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Recipe from A Passion for People: The Story of Mary Mahoney and Her Old French House Restaurant

 

6 slices day-old bread

1 teaspoon cinnamon

1/2 cups seedless raisins

2 tablespoon butter, melted

4 eggs

2 tablespoon plus 1/4 cup sugar

2 cups milk

1 tsp vanilla extract

 

Break bread in small pieces in 1-1/2 quart baking dish. Sprinkle cinnamon over bread and add raisins and melted butter. Lightly toast the bread mixture in oven at about 350 degrees F. Add mixture of eggs, sugar, milk, and vanilla extract after mixing well. Bake about 30 minutes or until solid.

 

Rum sauce topping:

 

2 cups milk

1/2 stick butter

1/2 cup sugar

2 tablespoon flour

1 tablespoon oil

1 tablespoon nutmeg

1 tablespoon vanilla extract

Rum to taste, or 1 teaspoon rum extract

 

Place milk, butter, and sugar in saucepan and bring to a boil. Thicken with a roux made of flour and oil. Remove from heat. Add nutmeg, vanilla, and rum or rum extract. Serve over bread pudding.

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