Bread Pudding with Rum Sauce
| Yield: | 20 Servings |
| Categories: | Puddings |
| 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 |
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