Yield: 20 Servings
|1 pounds||Stale bread -- 3/4" cubes|
|3 tablespoons||Vanilla extract|
|1½ cup||Raisins -- soak in water,|
|4½ tablespoon||Butter -- melted|
|1 cup||Pecans -- chopped|
|4||Egg yolks -- beaten|
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"