Pepe's Bread Pudding and
Rum Sauce

"This is a home run, everytime"! Compliments from my friend Pepe from the Cuban Cuisine Yahoo Group.

1 Loaf French Bread cut into cubes
6 Eggs beaten
2 cups of sugar
13 Oz Evaporated Milk
3 Cups of milk
1 can condensed milk
½ Tsp Cinnamon
½ Tsp Vanilla
1 stick of melted butter
½ cups raisins
1 bag (about 2 to 3 Oz) slivered almonds
½ cup of rum (optional) (may use fruit flavored rum)

Spray a 3 Qt baking dish with butter.

Cut up French bread into cubes and lay on bottom of your buttered baking pan.

Combine eggs with sugar and mix well.

Add milk, cinnamon and vanilla blending well.

Add evaporated and condensed milks and mix well.

Stir in butter.

Sprinkle raisins & almonds over the bread cubes.

Pour egg mixture over bread cubes.

Bake at 350 degrees for about 45 to 60 minutes (do not overcook)

RUM SAUCE

3 Tbsp Flour
3 TBSP Butter
1 Cup Sugar
1 Cup Milk
1 Cup Evaporated Milk
3 Tbsp Rum

Combine butter, flour and sugar in a saucepan.

Gradually add milks stirring constantly.

Cook over medium heat to thicken.

Remove from heat and stir in rum.

Serve hot over bread pudding.