Bread Pudding with a side of Rum Sauce

Inspiration: Left over baguette that is a few days old and too hard to eat. I didnt want to throw it away so i googled "old baguette recipes". After reading some blogs I decided that there were 2 options for old bread 1) french toast or 2) bread pudding. I decided to go with the latter.

Ingredients:

Left over baguette cut into pieces

Milk (2 cups)

Vanilla (1 teaspoon)

Butter (2 tblsp)

Eggs 4

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking dish. Drizzle melted butter or margarine over bread. Raisins optional at this stage.
In a medium mixing bowl, combine eggs, milk, sugar, and vanilla (1/2 tsp ground cinnamon is optional here). Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinke with brown sugar. Bake in the preheated oven for 50 minutes, or until the top springs back when lightly tapped.

Rum sauce:

In a glass saucepan combine 1/4 stick of butter, 1 egg, 1 tsp vanilla, 1/2 cup brown sugar and heat on low heat while stirring. When sugar is mlted, add 1/4 cup brandy or rum.

Serve bread pudding with a spoon of the rum sauce. It is a light, fluffy and tasty dessert/brunch option.