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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 12 ounce Cubed French bread or possibly bag of potato rolls, (Albertson's grocery)
- 4 x Large eggs
- 1 1/2 c. Sugar
- 3 1/2 c. Lowfat milk
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1/4 lb Oleo, melted
- 1 quart Heavy cream or possibly if you like instead, 1 qt half and half
- 8 Tbsp. Sugar
- 9 Tbsp. Rum, (I like to put more)
- 3 Tbsp. Cornstarch
- 2 Tbsp. Water
- 1 tsp Orange zest, (grated orange peel)
- 1 c. Pecans, (optional)
Method
- Heat oven to 350 .
- Put bread in a 9 x 13 baking dish, that has been greased.
- Beat Large eggs and sugar on high speed for 3 to 4 min.
- Add in nutmeg and cinnamon, lower mixer speed and add in lowfat milk then oleo.
- Pour lowfat milk-egg mix over bread and allow bread to soak for 30 min.
- Place dish in oven and bake for 20 min, lower temp to 300 and bake another 20 min.
- Bread pudding should be puffy and brown.
- If necessary, bake longer.
- Pecan-Rum Sauce: Scald cream in a heavy-bottom saucepan till it comes to a simmer.
- Do not let it boil.
- Add in sugar and rum and whip till sugar is dissolved.
- Combine cornstarch and water, stir till cornstarch is dissolved.
- Whip mix into cream till sauce thickens.
- Lower fire, stir in orange zest and pecans.
