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
cinnamon, nutmeg and vanilla. Toss together bread, pecans and raisins.
Grease 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 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.
Yields
20 Servings