Acadian Bread Pudding

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Title: Acadian Bread Pudding
Yield: 1 Servings


12 oz Cubed French bread or bag of
-potato rolls; (Albertson's
4 Eggs
1 1/2 c Sugar
3 1/2 c Milk
1/2 ts Nutmeg
1 ts Cinnamon
1/4 lb Oleo; melted

------------------------------PECAN-RUM SAUCE------------------------------
1 qt Heavy cream or if desired
-instead; 1 quart half and
8 tb Sugar
9 tb Rum; (I like to put more)
3 tb Cornstarch
2 tb Water
1 ts Orange zest; (grated orange
1 c Pecans; (optional)

>From Charley G's Restaurant, Lafayette, Louisiana.

Heat oven to 350?. Put bread in a 9 x 13 baking dish, which has been
greased. Beat eggs and sugar on high speed for 3 to 4 minutes. Add nutmeg
and cinnamon, lower mixer speed and add milk then oleo. Pour milk-egg
mixture over bread and allow bread to soak for 30 minutes. Place dish in
oven and bake for 20 minutes, lower temp to 300? and bake another 20
minutes. Bread pudding should be puffy and brown. If necessary, bake

Pecan-Rum Sauce: Scald cream in a heavy-bottom saucepan until it comes to a
simmer. Don't let it boil. Add sugar and rum and whip until sugar is
dissolved. Combine cornstarch and water, stir until cornstarch is
dissolved. Whip mixture into cream until sauce thickens. Lower fire, stir
in orange zest and pecans.

Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm
on Oct 25, 1997