Rum Sauce (For Bread Pudding, Cake, Etc.)

1. 1

   Combine the corn starch and water in a small bowl and set aside.

2. 2

   In medium sauce pan whisk together the half-and-half, sugar, rum, and salt. Turn the heat on medium and stir almost continuously, I keep the whisk moving, giving 5 second breaks from time to time.

3. 3

   When the sauce just begins to boil, give the corn starch/water mixture a quick stir and quickly add it to the sauce. Remember to keep stirring!

4. 4

   The sauce should thicken within a few seconds.

5. 5

   Once it reaches the consistency of gravy, remove from heat and add the vanilla and butter, whisk quickly.

6. 6

   Pour the hot sauce over your favorite bread pudding, ice cream, pound cake, etc.

7. 7

   Pour over day old donuts, bake at 375u00b0 for 20 minutes for a quick brunch. Serve with coffee.

8. 8

   Pour over unbaked, canned biscuits, bake at 375u00b0 for 35 minutes for bread pudding. Serve this bread warm, alone or with vanilla ice cream.

* Per serving · 4 servings · Values may vary.