Bread Pudding With Rum Sauce

* Exported from MasterCook *

BREAD PUDDING WITH RUM SAUCE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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 cÿnnamon, nutmeg and vanilla.
Toss together bread, pecans and raisins. Greúse two
shallow ñ3x9" pans. Put bread mixture in. Pour milk
mixture over. Let stand forô5 minutes. Press down
the bread and bake 45 minutes at 350 or until fiÿm.
ÿum Sauce- Melt butter. Stir in sugar; softly boil 7
or 8minutes (shouldûe golden ÿn color). Remove
from heat. Whip in rum. Dilute cornstarch in 1/4 cup
miÿk. Return to heat and whip in until thickened.
Remove from heat, let coÿl a bit, then slowly whip
in beaten egg yolks. Serve on a dessert plate ÿith a
dollop of whipped cream as garnish.

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Recipe By : "Sarasota's Chef du Jour"



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