Bread pudding with rum sauce

Yield: 20 Servings

Measure Ingredient
1 pounds Stale bread -- 3/4" cubes
6 Eggs
6 cups Milk
3 cups Sugar
3 tablespoons Vanilla extract
1½ cup Raisins -- soak in water,
Drain
4½ tablespoon Butter -- melted
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 cup Pecans -- chopped
RUM SAUCE-----
1 pounds Butter
¼ cup Milk
10 tablespoons Cornstarch
4 cups Sugar
4 Egg yolks -- beaten
½ cup 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 ¼ 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.

~ - - - - - - - - - - - - - - - - - = Recipe By : "Sarasota's Chef du Jour"

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