A Sweet Dessert From Tyent USA


                              Tyent USA’s Tasty Thursday Recipe


Bread-pudding    I look forward to Thursdays around here because my Boss allows me to post a really tasty recipe that I feel most people will enjoy.   

When we kids were clamoring for our supper my Mom used to respond, “Good food takes time to prepare…yours will be ready in a minute.”  So I guess I got my love of cooking from my mother.   

I do love cooking and I love eating and am totally amazed that I have been able to maintain my figure without ever having to work out as evidenced in this recent photo.



Ripped Body   


 Today’s recipe is a most delicious Bread Pudding.  This is comfort food for the palette and the soul.

Note:  Day old bread works best as it soaks up the liquid better       



Bread Pudding With Sweet Rum Sauce 

 Prep time:  15 minutes     Bake:  50 minutes    



4 large eggs  

1 1/2 cups sugar

 3-12 ounce cans of evaporated milk.  

½ cup butter, melted  

1 tablespoon of vanilla extract  

2 teaspoons of ground cinnamon

6 cups of torn, packed French bread  

1 ½ cups of coarsely chopped walnuts, toasted  

1-cup golden raisins



Preheat oven to 350 degrees. 

Whisk eggs in a large bowl.  Whisk in sugar and the next 4 ingredients. 

Fold in bread and next 3 ingredients, stirring until bread is moistened. 

Pour into 13- x 9-inch baking dish.


Bake, uncovered, at 350 for about 50 minutes or until set.

Cut into squares.  Serve warm with rum sauce.  

Yield:  12 servings.


  Rum Sauce:

  2   (14-ounce) cans of sweetened condensed milk

  2   tablespoons of dark rum  

  1   tablespoon of vanilla extract  



Pour condensed milk into small saucepan; cook over medium heat until hot, stirring often.

Remove from heat and stir in rum and vanilla.  

Serve warm over pudding. 

Yield:  2-1/2 cups.  


And there you have it, a delicious dessert that is sure to be a crowd pleaser (if you decide to share!)


Chef-thumbs up





Recipe Credit

Southern Living Comfort Food

Image Credit


Food Image

Chef Dennis Littley


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