| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Puddings |
20 |
Servings |
INGREDIENTS
| 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 |
| 1 |
lb |
Butter |
| 1/4 |
c |
Milk |
| 10 |
tb |
Cornstarch |
| 4 |
c |
Sugar |
| 4 |
|
Egg yolks; beaten |
| 1/2 |
c |
Rum |
INSTRUCTIONS
RUM SAUCE
Whip milk, butter and eggs until smooth and creamy. Whip in sugar then
cinnamon, nutmeg and vanilla. Toss together bread, pecans and raisins.
Grease 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 firm. 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 milk. Return to heat and whip in until
thickened. Remove from heat, let cool a bit, then slowly whip in beaten egg
yolks. Serve on a dessert plate with a dollop of whipped cream as garnish.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 04:04:25 -0400
From: CarolAnnn@aol.com
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