Title: Bread Pudding with Rum Sauce
Categories: Microwave
Yield: 8 Servings

6	sl	White bread, torn into small
		Pieces (crusts, too)
2	c	Milk
1	tb	Margarine
2		Eggs, beaten
1 1/4	c	Sugar
1/4	ts	Salt
1/2	ts	Cinnamon
1	ts	Vanilla
1/3	c	Raisins
RUM SAUCE
1/2	c	Sugar
2	tb	Rum
1/4	c	Margarine

For the Pudding: Place bread in a 9-inch round glass dish. Heat milk and margarine on high 3 minutes in a 4-cup measure. Stir small amount of hot milk into beaten eggs. Return eggs to milk. Add sugar, salt, cinnamon, vanilla and raisins. Pour mixture over bread pieces. Cook on high 7 minutes. Cook 2 minutes longer if center is not firm. Serve with Rum Sauce.

For the Sauce: Mix sugar and rum together in a 2-cup measure. Add margarine. Cook on high 2 minutes. Serve warm over bread pudding.

Taken from The Press Enterprise (Riverside March 23, 1995)

Enjoy!

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