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


Rate this post

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.