Ingredients
- Ingredients:
- Pudding
- 1/3 cup butter, melted
- 16 cups french bread cubes, day old, lightly packed
- 3 eggs
- 1 1/2 cups sugar
- 2 Tbsp. vanilla
- 1 tsp. nutmeg
- 1 1/2 tsp. cinnamon
- 3 cups milk
- 3/4 cup golden raisins
- 1 cup chopped toasted pecans
- Rum Sauce:
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs, beaten until frothy
- 1/4 – 1/2 cup dark rum
- Soft Cream:
- 2 cups whipping cream
- 1/3 cup icing sugar
- 1 Tbsp. vanilla
- 2 Tbsp. brandy
- 2 Tbsp. Frangelico liqueur
- 1/4 cup sour cream
Preparation
Step 1
o Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14