Tuesday, March 31, 2020 Cooking  No comments


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This is a recipe from my memory book that has been in my family for years. Note on the card states, “from the man across the river” (The White) by the name of Rascal. I added the blueberries and the rum sauce. This is very delicious and so easy to double or triple the recipe, depending on number of guests or better yet, the size of  your pan.

(2 ozs.) unsalted butter)

(4 ozs.) confectioners sugar

2 cups sugar

1/2 tsp.ground cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

3 large eggs

1 qt. whole milk

1 cup fresh blueberries

1 cup sweetened coconut (optional)

1 loaf french bread (1 to 2 days old, bottom crust removed, cut into 1/2 inch slices

In  small bowl, cream butter and confectioners sugar. Generously coat side and bottom of a 13 x 9 x2 inch glass baking dish with half the butter/sugar mixture. Reserve the remaining portion and place dish in the refrigerator. In a large bowl, combine sugar, cinnamon, nutmeg and  vanilla. Add eggs with a whisk. Add milk , blueberries and coconut. Stir until well combined. Add bread slices, gently pushing them into the milk. Do not squeeze or pack. Let soak for 30 minutes, turning occasionally. Pour into prepared pan. Pat down. Gently push blueberries into mixture to avoid burning. Melt reserve butter/sugar mixture and drizzle on top. Bake at 350 F. for 45 to 50 minutes. Cool and top with rum sauce .( optional adding white chocolate broken into pieces)

Recipe for Rum Sauce:

(2-oz.) unsalted butter

(4-ozs.) confectioners sugar

(4-oz.) heavy whipping cream

1 TBSP. dark rum

Combine butter, sugar and cream in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, if adding broken pieces white chocolate , stirring until melted . Add rum. Spoon over servings of bread pudding  and sprinkle with sugar on top. This recipe of bread pudding is always a hit with family and friends. Enjoy RASCALS BLUEBERRY BREAD PUDDING! It is so delicious!

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