FRENCH BREAD PUDDING WITH CLEAR RUM SAUCE

      Title: FRENCH BREAD PUDDING WITH CLEAR RUM SAUCE - C
  Categories: Dessert, Cajun
       Yield: 1 Servings
  
       1 c  Sugar
       8 tb (1 stick) butter, softened
       5    Eggs, beaten
       1 pt (2 cups) heavy cream
            -Dash of cinnamon
       1 tb Vanilla extract
     1/4 c  Raisins
      12    Slices, each 1 inch thick,
            -fresh or stale French
            -bread
            -Clear Rum Sauce
       1 c  Sugar
   2 1/4 c  Water
       1    Cinnamon stick or
       1 ts Ground cinnamon
       1 tb Unsalted butter
     1/2 ts Cornstarch
       1 tb Light or dark rum
  
   Originally devised as a way to use leftover stale French bread, bread
   pudding has become one of the most popular classic New Orleans
   desserts. Every cook has his own secret recipe. Commander's version
   is served hot from the oven with a thin rum sauce. If you have any
   left over, try the recipe for bread pudding souffle that follows.
   
   1. Preheat oven to 350 degrees.
   
   2. In a large bowl cream together the sugar and butter. Add eggs,
   cream, cinnamon, vanilla, and raisins, mixing well. Pour into a
   9-inch- square pan l
       3/4    inches deep.
   
   3. Arrange bread slices flat in the egg mixture and let stand for 5
   minutes to soak up some of the liquid. Turn bread over and let stand
   for 10 minutes longer. Then push bread down so that most of it is
   covered by the egg mixture. Do not break the bread.
   
   4. Set pan in a larger pan filled with water to 1/2 inch from top.
   Cover with aluminum foil. Bake for 45 to 50 minutes. uncovering
   pudding for the last 10 minutes to brown the top. When done. the
   custard should still be soft, not firm.
   
   5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups
   water, cinnamon, and butter and bring to a boil. Stir in cornstarch
   blended with remaining 1/4 cup water and simmer. stirring, until
   sauce is clear. Remove from heat and add rum. Sauce will be thin.
   
   6. To serve: Spoon the pudding onto dessert plates and pass the sauce
   separately.
   
   Note: The rum sauce is also good with fresh pineapple. Heat pineapple
   "wheels" in it (do not cook. however), then serve on a plate lightly
   covered with the sauce.
   
   From: Bill Birner                     Date: 18 Feb 94
   
   From: Recipes
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