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Prep 20min
Total50min
Servings6
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Ingredients
Bread Pudding
4
cups soft bread cubes (4 to 5 slices bread)
1/2
cup coarsely broken peanut brittle
1
egg
1/2
cup milk
1/2
cup packed brown sugar
1/4
cup butter or margarine, melted
Hot Buttered Rum Sauce
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
2/3
cup whipping (heavy) cream
1/4
cup rum or 3 tablespoons water plus 2 teaspoons rum extract
Whipped cream, if desired
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Steps
1
Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
2
In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
3
Bake uncovered 25 to 30 minutes or until golden brown.
4
Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.
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•Warm their hearts with this homey dessert. Instead of making the rum sauce, drizzle purchased chocolate syrup over warm pudding, and sprinkle with extra crushed peanut brittle.
•Pour on the decadence! This wonderful rum sauce is also delicious served on ice cream or drizzled over pound cake. Stir in toasted pecans or chopped toffee bits for a crunchy topping.
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