Bread Pudding with Rum Sauce

I made a few changes. I just did it in a 9x13" pan and tore up probably 10 slices of bread and a few leftover pancakes that needed to be used. I tore the bread up a day before and let it sit out over night instead of toasting it in the oven, kind of over kill.  Besides running the milk and sugar mixture for the rum all over the hot stove and burning it to it, I didn't do the veg oil and flour, I just used butter and melted it. Then I just added all the paste to the simmering milk and whisked it in and let it cook for awhile to thicken and added rum extract. But you can do it however you like, it still tastes good. :)

BREAD PUDDING:

6 slices day old bread

1t cinnamon

1/2c raisins

2T melted butter

4 eggs

1/2c + 2T sugar

2c milk

1t vanilla

1. Break bread into small pieces into 1 1/2qt baking dish.
2. Sprinkle cinnamon & raisins over bread.
3. Drizzle butter over all.
4. Toast in 350F oven.
5. Combine eggs, sugar, milk, & vanilla.
6. Add to toasted bread mix.
7. Bake at 350F for 30 min or until firm.

RUM SAUCE:

2c milk

1/2c butter

1/2c sugar

1T vegetable oil

2T flour

1T nutmeg

1T vanilla

Rum to taste

1. Place milk, butter, & sugar in saucepan & bring to boil.
2. Heat oil in small skillet & stir in flour to make smooth paste.
3. Add some milk mix to flour mix and blend well.
4. Return flour mix to milk mix in pan.
5. Cook & stir until thickened and smooth.
6. Add nutmeg, vanilla, & rum.
7. Serve over pudding!