2 c. milk (or heavy cream) scalded
3 scones (toasted & buttered)
3/4 c. sugar
2 eggs
1 t. vanilla
dash f salt
several dashes of cinnamon

Beat by hand eggs, sugar, vanilla, salt & cinnamon in a small bowl.

Break up toasted & buttered scones in a large bowl. Pour the scalded milk over the bread. Add the egg mixture & stir well. Pour entire mixture into a 1 qt baking dish. Bake for 1 hour at 350 degrees. Serves 4 - 6.

Butter Rum Sauce

1/4 c. butter
1/2 c. brown sugar
1/2 c. heavy cream
pinch of salt

In a small sauce pan,bring mixture to a boil stirring frequently. Remove from heat and add 2 - 3 T. rum. Stir. Ladle over each serving of bread pudding.