#2 Bread Pudding w/ Rum Sauce

INGREDIENTS:
6-8 slices old bread (or hamburger/hot-dog buns)
1 tsp. cinnamon
1/2 cup raisins
1/2 cup chopped nuts (walnuts or pecans)
2 Tbsp. melted butter or margarine
4 eggs
1/2 cup sugar (or slightly more Splenda)
2 cups milk (or cream - we use goat milk)
1 tsp. vanilla (or rum) extract

SAUCE:
1/4 cup butter or margarine
1/2 cup whole milk or cream (we use goat milk)
1/2 cup packed dark brown sugar
pinch of salt
1 tsp rum extract

Instructions:
Break the bread (or rolls) in small pieces and place in a 1 1/2 qt. baking dish. Sprinkle with cinnamon. Add raisins, nuts and melted butter. Lightly toast in a 350 degree oven for about 10 minutes. Meanwhile mix the eggs, sugar, milk and flavoring. Pour over toasted bread mixture. Bake about 30 minutes or until firm. FOR SAUCE: Melt butter. Add milk, sugar and salt. Bring to boil while stirring. Add rum extract after removing from heat. Sauce has best consistency if cooled in 'fridge and re-warmed. Serve over bread pudding.

This recipe was memorized by me in college when (confession coming. . . . ) my roomate and I used to go through the garbage can in the basement kitchen. Can you believe people throw out bread crusts!!??? We were usually to tight to afford nuts so that ingredient was added years later. Kids love this -- AND it works well with Splenda instead of sugar.