Reviewed: Jan. 24, 2006

Delicious! Thickened up nicely and had a great taste!

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Reviewed: Dec. 7, 2005

This is a great recipe. I substituted a tablespoon of vanilla for the rum and came up with an excellent sauce for my bread pudding.

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KAY

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Reviewed: Oct. 27, 2005

Soo good! I used rum extract because we didn't have any rum around the house and it was KILLER! Really good over bread pudding.

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KATE911

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Reviewed: Oct. 8, 2005

This is a great sauce. I used it over Bread Pudding II, available from this site. Wonderful results. It was definantly a hit.

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POETIKANGEL

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Reviewed: May 2, 2005

very good. I used this on the bread pudding recipe on this site. Its easy to burn though so watch closely.

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REDROSE6224

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Natomas, California, USA

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Reviewed: Jan. 31, 2005

This recipe was fantastic. I did half white sugar and half brown sugar for color and used half and half instead of milk. It got rave reviews.

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STOKESDD

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Reviewed: Jan. 4, 2005

YUM! I used in on baked french toast (also from allrecipes) - it was a hit! Also great on ice cream!

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Marnie White

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Reviewed: Jun. 15, 2004

Great, easy recipe! I added raisins, and used Captain Morgan's Spiced Rum. Very good!

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POOKIESMOMMY

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Reviewed: Apr. 10, 2004

Great recipe. I think I may have added a bit more dark rum because I didn't measure. Kids even liked this. Next time, I am going to try with the raisins.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 9, 2003

A keeper for sure! I added a dash of cinnimon and a half of a chopped apple to the sauce as it boiled. I also soaked about 1/4 cup of raisins in the rum to add in at the end. I served this over vanilla and butter pecan ice cream for a group of friends and they all gave it a thumbs up!

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