Recipe - Acadian Bread Pudding

12 ounce Cubed French bread or bag of
potato rolls; (Albertson's
grocery)
4 Eggs
1 One half cup Sugar
3 One half cup Milk
One half teaspoon Nutmeg
1 teaspoon Cinnamon
One fourth pound Oleo; melted

PECANRUM SAUCE
1 qt Heavy cream or if desired
instead; 1 quart half and
half
8 tablespoon Sugar
9 tablespoon Rum; (I like to put more)
3 tablespoon Cornstarch
2 tablespoon Water
1 teaspoon Orange zest; (grated orange
peel)
1 cup Pecans; (optional)

From Charley G's Restaurant, Lafayette, Louisiana.

Heat oven to 350ø. 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 milkegg
mixture over bread and allow bread to soak for 30 minutes. Place dish in
oven and bake for 20 minutes, lower temp to 300ø and bake another 20
minutes. Bread pudding should be puffy and brown. If necessary, bake
longer.

PecanRum Sauce: Scald cream in a heavybottom 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 BakeryShoppe Digest V1 #442 by Lee Ann Hamm lhamm@premier.net
on Oct 25, 1997