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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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 460 (34%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 423.2mg||130 %|
|Sodium 392.9mg||14 %|
|Potassium 171.6mg||5 %|
|Total Carbohydrate 214.5g||63 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 213.8g|
|Protein 11g||16 %|
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Calories per serving: 1342
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