Bread Pudding With Rum Sauce Recipe
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Ingredients : Bread Pudding With Rum Sauce Recipe
1 lb Stale bread, 3/4" cubes
6 Eggs
6 cup Milk
3 cup Sugar
3 tbsp Vanilla extract
1 1/2 cup Raisins, soak in water,
Drain
4 1/2 tbsp Butter, melted
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Pecans, chopped
RUM SAUCE
1 lb Butter
1/4 cup Milk
10 tbsp 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.
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Recipe By : "Sarasota's Chef du Jour"
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