Trail Mix Bread Pudding With Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Carol pelliginelli , for this New Orleans bread pudding- I like the idea of including trail mix in the recipe Ingredients:
1 loaf french bread, torn into 1-inch pieces |
1 cup firmly packed trail mix |
1/2 cup butter, melted and cooled |
3-3/4 cups milk |
3 eggs |
2 cups sugar |
2 teaspoons coconut extract |
1 teaspoon pineapple extract |
1 tablespoon vanilla extract |
1/2 teaspoon cinnamon |
rum sauce |
1/2 cup butter, melted |
1 cup sugar |
1 egg |
1 cup (or to taste) rum |
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly grease 10 x 13 glass pan.
3. Spread half of bread in pan.
4. Sprinkle with half trail mix.
5. Cover with rest of bread and then trail mix.
6. Mix butter, milk, eggs, sugar and extracts.
7. Pour over bread.
8. Use back of spoon or fingers to get liquid mixture into bread.
9. Sprinkle with cinnamon.
10. Bake for 45 minutes or until set.
11. Serve warm with rum sauce.
12. Rum Sauce
13. In small pan over low to medium heat, stir sugar into melted butter.
14. Stir in egg.
15. Continue to stir until sugar dissolves and mixture is thickened.
16. Add rum and continue to stir until incorporated.
17. Note: using trail mix with dried cranberries, apricots, nuts and coconut. is esp nice
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