Real bread pudding with rum sauce

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Recipe by: jean-brice

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Stale bread -- 3/4" cubes
6 Eggs
6 c Milk
3 c Sugar
3 tb Vanilla extract
1 1/2 c Raisins -- soak in water,
Drain
4 1/2 tb Butter -- melted
1 ts Cinnamon
1/2 ts Nutmeg
1 c Pecans -- chopped
RUM SAUCE-----
1 lb Butter
1/4 c Milk
10 tb Cornstarch
4 c Sugar
4 Egg yolks -- beaten
1/2 c Rum

Whip milk, butter and eggs until smooth and creamy. Whip in sugar
then c= innamon, nutmeg and vanilla. Toss together bread, pecans and
raisins. Gre= ase two shallow = 13x9" pans. Put bread mixture in.
Pour milk mixture over. Let stand for= 45 minutes. Press down the
bread and bake 45 minutes at 350 or until fi= rm. = Rum Sauce- Melt
butter. Stir in sugar; softly boil 7 or 8minutes (should= be golden =
in color). Remove from heat. Whip in rum. Dilute cornstarch in 1/4
cup mi= lk. Return to heat and whip in until thickened. Remove from
heat, let co= ol a bit, then slowly whip in beaten egg yolks. Serve
on a dessert plate = with a dollop of whipped cream as garnish.
=

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Recipe By : "Sarasota's Chef du Jour"