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Name: Bread Pudding with Rum Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20
Cuisine: American
Ingredients: 4 Egg yolks; beaten; 1 1/2 c Raisins; soak in water,; 1 c Pecans Chopped; 1 lb Butter; 1/4 c milk; 1/2 ts Nutmeg; 6 c milk; 1 ts Cinnamon; 4 c Sugar; 1 lb Stale bread; 3/4" cubes; 6 Eggs; 3 c Sugar; 1/2 c Rum; 3 tb Vanilla extract; 4 1/2 tb Butter melted; 10 tb Cornstarch

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INGREDIENTS

4 Egg yolks; beaten
1 1/2 c Raisins; soak in water,
1 c Pecans ; Chopped
1 lb Butter
1/4 c milk
1/2 ts Nutmeg
6 c milk
1 ts Cinnamon
RUM SAUCE
4 c Sugar
1 lb Stale bread; 3/4" cubes
6 Eggs
3 c Sugar
1/2 c Rum
3 tb Vanilla extract
4 1/2 tb Butter ; melted
10 tb Cornstarch

Servings

INSTRUCTIONS

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

NOTES

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Bread Pudding with Rum Sauce

4 Egg yolks; beaten
1 1/2 c Raisins; soak in water,
1 c Pecans Chopped
1 lb Butter
1/4 c milk
1/2 ts Nutmeg
6 c milk
1 ts Cinnamon
 RUM SAUCE
4 c Sugar
1 lb Stale bread; 3/4" cubes
6 Eggs
3 c Sugar
1/2 c Rum
3 tb Vanilla extract
4 1/2 tb Butter melted
10 tb Cornstarch

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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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 20 Servings

Calories: 1342
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1342

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