Vanilla Bread Pudding w/ Praline-Rum Sauce + "When the Coast is Clear"

Here's a sinfully delicious Cajun treat that is just out of this world! I got the recipe from one of my dear cousins, at a recent family gathering. So easy and a simply perfect ending to a light summer meal or even for breakfast, with your morning latte. One bite and you'll think you're in heaven, cher! This delicious bread pudding is so good that I could eat the whole pan! Cest bon, cher! Bon Appetit!



Vanilla Bread Pudding w/ Praline-Rum Sauce

12 slices of bread, torn into pieces
(I used honey wheat)
1/2 cup sugar
1 tsp. cinnamon
1/2 cup golden raisins (optional)
2 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix

Place bread pieces in a 2 1/2 quart buttered casserole dish. In large bowl , mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350 degree oven, for 40 to 45 minutes, or until golden brown.

Praline-Rum Sauce

3/4 cup light brown sugar
4 tbs.'s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.'s dark rum or
2 tsp's rum extract

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat stir in rum, or rum extract. Serve warm over bread pudding. Enjoy!

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As BP tries one more time to cap the oil leak with the Top Hat 10, an enormous crowd gathered on the beach in Gulf Shores, Alabama on Sunday, July 11, for a Jimmy Buffet benefit concert. Here he is, with The Coral Reefer Band, playing the song, "When the Coast is Clear". Enjoy!