Prep 5 mins
Cook 3 mins
A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert!
- In a heavy sauce pan combine flour and sugar.
- Stir in milk.
- Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
- Remove from heat, add butter and rum extract.
- Pour over warm bread pudding, or add to servings separately.
This was fast and easy and really complemented the bread pudding nicely. I used real Jamaican rum-since I live here and could have added a bit more. Thank you.
YUMMY!! So easy to make! I used real rum though as I actually had THAT on hand and not extract. lol I only used 1 tsp, but could probably have used a bit more. Wasn't sure what the equivalent would be. Anyway, I actually served this over rice pudding (Recipe #9160) and it was fantastic. THANKS!
All I can say is "YUM!" I tripled the recipe and added one extra teaspoon of rum extract. It was unbelievable!