BREAD PUDDING WITH RUM SAUCE

• 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 ts Cinnamon
• 1 /2 ts Nutmeg
• 1 c Pecans -- chopped
• RUM SAUCE-----
• 1 lb Butter
• 1 /4 c Milk
• 1 0 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 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.

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Recipe By
:
"Sarasota's Chef du Jour"