Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
1/2 c. brown sugar
1/2 c. white sugar
Dash of salt
1/4 c. butter
1/2 c. light cream
1/2 c. corn syrup
1 t vanilla
3 T light run or ½ t rum extract
Mix all ingredients except rum extract in sauce pain, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
½ c plus 2 T sugar
2 T cream
1½ t. butter or margarine
¼ t. cinnamon
1/8 t. salt
1/2 t. vanilla
1 c. nut meats (I used pecans)
Combine all ingredients except vanilla and nuts in a 1-qt. saucepan.
Mix well and bring to boil over medium heat. Cook until 244 degrees (firm
ball stage), stirring constantly. Remove from heat. Add vanilla and
nuts. Continue stirring until coating grains on nuts. Spread on cookie
sheet to cool. Add to bread pudding, reserving 3 T for topping.