Cubed French bread or bag of potato rolls; (Albertson's grocery)
4
Eggs
1 1/2
c
Sugar
3 1/2
c
Milk
1/2
ts
Nutmeg
1
ts
Cinnamon
1/4
lb
Oleo; melted
1
qt
Heavy cream or if desired instead; 1 quart half and half
8
tb
Sugar
9
tb
Rum; (I like to put more)
3
tb
Cornstarch
2
tb
Water
1
ts
Orange zest; (grated orange peel)
1
c
Pecans; (optional)
INSTRUCTIONS
PECAN-RUM SAUCE
>From Charley G's Restaurant, Lafayette, Louisiana.
Heat oven to 350°. Put bread in a 9 x 13 baking dish, which has been
greased. Beat eggs and sugar on high speed for 3 to 4 minutes. Add nutmeg
and cinnamon, lower mixer speed and add milk then oleo. Pour milk-egg
mixture over bread and allow bread to soak for 30 minutes. Place dish in
oven and bake for 20 minutes, lower temp to 300° and bake another 20
minutes. Bread pudding should be puffy and brown. If necessary, bake
longer.
Pecan-Rum Sauce: Scald cream in a heavy-bottom saucepan until it comes to a
simmer. Don't let it boil. Add sugar and rum and whip until sugar is
dissolved. Combine cornstarch and water, stir until cornstarch is
dissolved. Whip mixture into cream until sauce thickens. Lower fire, stir
in orange zest and pecans.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net>
on Oct 25, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
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