BREAD PUDDING WITH RUM SAUCE

      Title: BREAD PUDDING WITH RUM SAUCE
  Categories: Puddings
       Yield: 20 Servings
  
       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
  
   Whip milk, butter and eggs until smooth and creamy. Whip in sugar
   then c= innamon, nutmeg and vanilla. Toss together bread, pecans and
   raisins. Gre= ase 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 fi= rm. = 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 mi= lk. Return to heat and whip in until thickened. Remove from
   heat, let co= ol a bit, then slowly whip in beaten egg yolks. Serve
   on a dessert plate = with a dollop of whipped cream as garnish.
                          =
   
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