Bread Pudding With Rum Sauce

BREAD PUDDING WITH RUM SAUCE

20 Preparation Time :

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

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.

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