Bread Pudding With Rum Sauce Recipe
Recipe Ingredients
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,
1 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
Recipe Preparation
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"
Servings: 20
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Bread Pudding With Rum Sauce Recipe - Recipes 4u
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