Cedric Watson’s Bread Pudding

bread pudding on a plate
Photo by Joanna Lopez

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12 servings

  • 1 8-pack of hamburger buns or stale white bread
  • 1¼ cups sugar
  • 1½ cups evaporated milk
  • 2¼ cups milk
  • 5 egg yolks
  • 4 tablespoons butter, melted
  • 2 teaspoons vanilla
  • Meringue
  • 5 egg whites
  • ¼ cup sugar
  • ½ teaspoon cream of tartar
  • Rum Sauce
  • 1 cup evaporated milk
  • 1 cup milk
  • 1 cup sugar
  • 2 tablespoons of butter
  • 3 tablespoons cornstarch
  • 2 ounces rum
  1. Preheat oven to 450 degrees. Break bread into small pieces. Place in mixing bowl with sugar, evaporated milk, milk, vanilla, egg yolks, and melted butter.
  2. Mix well and pour into 10x8x2-inch baking pan. Bake for 15 minutes. Remove from oven and let cool.
  3. For the meringue, beat egg whites with 1/4 cup sugar and cream of tartar until stiff. Cover pudding with meringue and rebake for 3 or 4 minutes until meringue is golden. Serve with rum sauce.

For Rum Sauce

  1. In a double boiler add evaporated milk, regular milk, sugar, and butter. When hot, dissolve cornstarch in a little water and add to hot milk. Stir until thick.
  2. Remove from heat and add rum.
  • Recipe By
    Cedric Watson

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