Bread Pudding, Rum Sauce, Rice Pudding, Tapioca Pudding

  • 6 slices bread*
  • 2 Tbsp. melted butter or margarine
  • ½ cup raisins, optional
  • 4 beaten eggs
  • ¾ cup sugar
  • 2 cups milk
  • 1 teas. cinnamon
  • 1 teas. vanilla extract
  • rum sauce, optional

Bread*- use whatever type of bread you like. Day old bread works better than soft fresh bread. If using fresh bread allow it to sit out on the counter for a little while so it dries out. Preheat oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray. Break the bread into pieces and place in a medium mixing bowl. Spoon the melted butter or margarine over the bread and then sprinkle the bread with the raisins, if using. In another bowl combine the eggs, milk, sugar, cinnamon and vanilla and mix well. Pour this milk mixture over the bread mixture and mix well. Pour the bread pudding mixture into the prepared baking dish. Bake in the preheated oven for about 45 minutes until the liquid is set. Pudding is done when the edges start to pull away from the side of the pan. Serve pudding warm or cold, with or without rum sauce.

Rum Sauce

  • 2 Tbsp. butter or margarine
  • 1 Tbsp. cornstarch
  • 3 Tbsp. rum, either white or dark
  • ½ cup sugar
  • 1 cup milk

Place a small saucepan over medium heat and melt the butter or margarine. In a small bowl mix the cornstarch and sugar together and then stir this into the butter or margarine. Slowly pour the milk into the mixture on the stove and cook and frequently stir this mixture until it begins to boil. Continue cooking while stirring constantly until the mixture is thick. Remove the sauce from the stove and stir in the rum. Serve the sauce warm.

Rice Pudding

  • ¾ cup uncooked white rice
  • 2 cups milk
  • 1 beaten egg
  • 2/3 cups raisins, optional
  • 1 Tbsp. butter or margarine
  • 1/3 cup sugar
  • ¼ teas. salt
  • ½ teas vanilla extract
  • 1 teas. cinnamon, optional

In a small saucepan over medium heat bring 1 ½ cups of water to a boil. Add the uncooked rice to the boiling water, reduce heat, cover the pan and simmer the rice for 20 minutes. Rice is done when water is absorbed and rice is fluffy. In another saucepan combine the cooked rice, 1 ½ cups of the milk, the sugar and salt and cook over medium heat until thick and creamy, 15 to 20 minutes. Stir the remaining ½ cup milk, the beaten egg, butter or margarine and the raisins and cinnamon into this mixture and cook for 2 minutes, stirring constantly. Remove the saucepan from the heat and stir in the vanilla.

Tapioca Pudding

  • ½ cup quick cooking tapioca
  • 3 cups whole milk
  • ½ cup sugar
  • 2 beaten eggs
  • ½ teas. vanilla
  • ¼ teas. salt

In a medium saucepan over medium heat stir together the milk, tapioca, sugar and salt. Bring this mixture to a boil while stirring constantly. Reduce heat to low and cook and stir for 5 more minutes. Remove 1 cup of this hot milk mixture and in a mixing bowl whisk this hot mixture with the beaten egg. Add the hot milk mixture to the egg 2 tablespoons at a time until the egg and hot milk mixture are well combined. Now take this egg milk mixture and stir it back into the tapioca mixture on the stove and stir until the ingredients are well mixed. Simmer this mixture over medium-low heat for about 2 minutes while stirring until the tapioca pudding mixture is thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Pudding may be served hot or refrigerated and served cold.