Bread Pudding and Rum Sauce

Preheat the oven to 300ºF. Soak the bread in the milk in a large baking dish, then mash the bread well with a fork so that there are no lumpy pieces. Beat together the eggs, sugar, and vanilla in a mixing bowl. Add this mixture to the milk and bread mixture. Stir to mix.  Dot the top with the butter. Bake for 1 to 1 1/2 hours, or until the pudding firms up. Remove from the oven and top with meringue.   Meringue Preheat the oven to 425ºF. Combine the egg whites and sugar and beat until thick and forms stiff peaks. Spread over the baked pudding and return to the oven. Bake for 5 to 7 minutes, or until the meringue browns evenly. Watch carefully.      Rum Sauce Melt the butter over very low heat in the top of a double boiler. Then gradually add the sugar, stirring constantly with a fork or wire whisk. Do not let the mixture become too hot. Add the beaten eggs in a steady stream, whisking constantly until the mixture thickens. Remove from the heat and add the bourbon or rum. Spoon the mixture over the bread pudding and serve immediately.