Bread pudding with rum sauce

 
                        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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