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
10 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 = 13×9″ 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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Yields
20 Servings