Ingredients
4
cups soft bread cubes (4 to 5 slices bread)
1/2
cup coarsely broken peanut brittle
1
egg
1/2
cup milk
1/2
cup packed brown sugar
1/4
cup butter or margarine, melted
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
2/3
cup whipping (heavy) cream
1/4
cup rum or 3 tablespoons water plus 2 teaspoons rum extract
Whipped cream, if desired
Preparation
Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
Bake uncovered 25 to 30 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.
