INGREDIENTS :
1 loaf french bread, thinly sliced and cut into quarters
2¼ cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
¼ teaspoon rum extract
Vanilla Cream Sauce:
1⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoon vanilla
1¼ cups sugar
1 loaf french bread, thinly sliced and cut into quarters
2¼ cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup sugar
1 Tablespoon vanilla
1 teaspoon salt
9 large egg yolks
¼ teaspoon rum extract
Vanilla Cream Sauce:
1⅓ cups butter
5 Tablespoons flour
3 cups heavy cream
½ teaspoon salt
2 teaspoon vanilla
1¼ cups sugar
INSTRUCTIONS :
Grease 9x13 baking pan.
Place bread slices in pan and set aside.
In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.
Serve warm and top with Vanilla Cream Sauce.
Vanilla Cream Sauce:
In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.
Grease 9x13 baking pan.
Place bread slices in pan and set aside.
In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.
Serve warm and top with Vanilla Cream Sauce.
Vanilla Cream Sauce:
In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.
