NEW ORLEANS BREAD PUDDING WITH RUM SAUCE
Serves 8
If you like bread pudding, you'll really enjoy this.
1 10 oz. loaf bread, crumbled (6-8 cups)
4 cups milk (we use half-and-half)
2 cups sugar
8 Tbps. butter, melted
3 eggs
2 tsp. vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans
1 tsp. cinnamon
1 tsp. nutmeg
Combine all ingredients except pecans. Mixture should be
very moist but not soupy. Pour into buttered 9 X 12 inch baking
dish or larger. At this point, we cover with foil and refrigerate
overnight. In the morning, top with pecans and bake 350 degrees
for approximately 1 hour. Serve warm with sauce. I drizzle
a little homemade caramel mixture over the top to make it
a little sweeter
RUM SAUCE
5 Tbsp. Butter
1 1/2 cup powdered sugar
2 egg yolks
1/3 cup rum
Put egg yolks and powdered sugar in blender. Heat butter
and rum to very hot (boiling). Turn blender on low and pour
in butter and rum. Blend until smooth. Serve warm or cool
over bread pudding.
