Bread Pudding with Rum Sauce

Delicious! No photo today, just too lazy to get the camera out. My first mother-in-law, Dorothy Jordan, taught me to make bread pudding with leftover biscuits...the cheap-o kind in the whampum cans in the dairy case at the grocery store. You need about a dozen of them. After breakfast, IF you have any left, just put them in a bag in the freezer until you have enough. If you don't have leftover biscuits, or if you are like me and make homemade biscuits, then just bake a can full. Wait until they are a day old before making the pudding.

BREAD PUDDING
12 buttered biscuits, day old
2 lightly beaten eggs
3/4 to 1 cup sugar
1/2 to 1 teaspoon cinnamon
pinch or two of salt
1 cup evaporated milk
1 cup boiling water
1 teaspoon vanilla
cinnamon sugar

Tear the biscuits into several pieces and place in a greased 2-quart baking dish. Mix eggs, sugar, cinnamon, salt, milk, and water and pour over biscuits. Let stand for 20 minutes. Add more milk if it's not mushy enough. (Mushy is a technical terms we domestic goddesses use.) Add vanilla and stir. Sprinkle with a good covering of cinnamon sugar. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.

RUM SAUCE
1 cup packed brown sugar
1/2 cup butter
1/2 cup cream
2 tablespoons rum
3/4 teaspoon cinnamon

Stir sugar and butter in a heavy saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. Can be prepared a couple of days ahead. Cover and refrigerate. Warm before serving.

Sam also like this over two scoops of Blue Bell's homemade vanilla flavored ice cream.