Claire's Bread Pudding

(Makes a 9x13 pan, approx. 12-15 servings)

9 slices bread (or bake and serve pistolettes)

1 ¼ cups sugar

1 tall can evaporated milk

1 teaspoon vanilla extract

2 cups milk

4 egg yolks

1/3 cup melted butter

4 egg whites

Break dried or toasted bread into small pieces and place in the bottom of a baking pan.  Mix 1 cup sugar, evap. Milk, 2 cups milk, vanilla, egg yolks, and melted butter and pour over the bread pieces in the baking pan.  Let sit for a few minutes while bread absorbs custard mixture.  Bake in preheated oven at 450˚ for 15 minutes (may need to lower heat and bake a bit longer—knife in center should come out clean).  Remove and make meringue.  Beat egg whites with ¼ cup sugar until stiff.  Cover pudding with meringue & rebake for 3 or 4 minutes until meringue is golden.

Rum Sauce

1 cup carnation milk

1 cup milk

1 cup sugar

1 ½ tblsp. Cornstarch

3 tblsp. Butter

2 oz. Rum or 1 tsp. Rum extract

3 or 4 drops food coloring

Heat milk, butter, and sugar in double boiler.  When hot, add cornstarch dissolved in a little water.  Stir until thick.  Remove from fire and add rum and food coloring.  Serve over bread pudding.