Bread Pudding With Rum Saucepuddings 1 lb stale bread -- 3/4 cubes 6 eggs 6 cup milk 3 cup sugar 3 tablespoon vanilla extract 1 1/2 cup raisins -- soak in water, 1 drain 4 1/2 tablespoon butter -- melted 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup pecans -- chopped RUM SAUCE----- 1 lb butter 1/4 cup milk 10 tablespoon cornstarch 4 cup sugar 4 egg yolks -- beaten 1/2 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 1/4 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. = ~ |
