Bread pudding with rum sauce
20 Servings
Ingredients
| Quantity | 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 |
| = | ||
Directions
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"