Trail Mix Bread Pudding with Rum Sauce

By Carroll Pellegrinelli

Here is a delightful recipe for a bread pudding made
with your favorite trail mix.

Ingredients:

• 1 loaf French bread, torn into 1-inch pieces
• 1 cup firmly packed trail mix*
• 1/2 cup butter, melted and cooled
• 3-3/4 cups milk
• 3 eggs
• 2 cups sugar
• 2 teaspoons coconut extract
• 1 teaspoon pineapple extract
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• ---
• Rum Sauce
• ---
• 1/2 cup butter, melted
• 1 cup sugar
• 1 egg
• 1 cup (or to taste) rum

* Preparation:

Preheat oven to 350 degrees F. Lightly grease 10 x 13 glass pan. Spread half of bread in pan. Sprinkle with half trail mix. Cover with rest of bread and then trail mix. Mix butter, milk, eggs,
sugar and extracts. Pour over bread. Use back of spoon or fingers to get liquid mixture into
bread. Sprinkle with cinnamon. Bake for 45 minutes or until set. Serve warm with rum sauce.

* Rum Sauce: 

In small pan over low to medium heat, stir sugar into melted butter. Stir in egg. Continue to stir until sugar dissolves and mixture is thickened. Add rum and 

continue to stir until incorporated. 

* I used a trail mix with dried cranberries, apricots, nuts and coconut.

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