Recipe#9219

Title: Bread Pudding 20

From: we2miles@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Cajun-Country Bread Pudding with Rum Sauce & Soft Cream 
 Date: 19 Nov 1996 14:22:57 -0800 
 Message-ID: <19961118050600.AAA22142@ladder01.news.aol.com> 

7 tbsp butter, unsalted; melted
 1/4 cup butter, unsalted; melted
 16 cups French bread cubes, dry-packed
 3 eggs
 1-1/2 cups sugar
 2 tbsp vanilla extract
 1 tsp nutmeg; grated
 1-1/2 tsp cinnamon; ground
 3 cups milk
 3/4 cup sultanas
 3/4 cup flaked coconut
 1/2 cup pecans; toasted and coarsely chopped 
 RUM SAUCE:
 1 cup butter, unsalted
 1-1/2 cups sugar
 2 eggs; beaten until frothy
 1/2 cup dark rum
 SOFT CREAM:
 1 pt whipping cream
 1/2 cup sifted confectioners' sugar
 1 tbsp pure vanilla extract
 2 tbsp cognac
 2 tsp Frangelico Liqueur
 1/4 cup dairy sour cream
 Pour 7 tablespoons butter into a 9" x 13" baking pan; swirl it around to
 coat bottom and sides.  Pour excess butter and additional 1/4 cup butter
 into a small bowl;  set aside.  Place bread cubes in buttered baking
 dish; set aside.  In a large bowl, beat eggs and sugar with an electric
 mixer until thickened and light lemon-coloured, 3 to 4 minutes.  Add
 vanilla, nutmeg, cinnamon, milk, raisins, coconut, pecans and reserved
 butter; beat on low speed to combine.  Pour liquid over bread in baking
 dish; stir to distribute nuts, coconut and raisins evenly.  Set pan
 aside until bread has absorbed all of liquid, 30 to 45 minutes.  Press
 bread down into liquid often to cover all cubes with liquid.  Preheat
 oven to 350 degrees F.  Bake in preheated oven until crusty and golden
 brown on top, 45 to 60 minutes.  While pudding is baking, prepare Rum
 Sauce and Soft Cream.  Cool bread pudding to lukewarm.  When bread
 pudding has cooled, slice into squares.
 Place a spoonful of rum sauce in botttom of each serving bowl; add a
 square of bread pudding.  Top with a generous dollop of cream. 
 TO PREPARE RUM SAUCE, using an electric mixer, cream butter and sugar
 mixture until light and fluffy.   Put mixture in top of a double boiler
 over simmering water;  cook 20 minutes, whisking often.  The mixture
 should be silky smooth and light in colour.   Whisk 2 tablespoons hot
 butter mixture into beaten eggs, then 2 tablespoons more.  Whisk warmed
 egg mixture slowly into remaining butter mixture.  Cook mixture over
 barely simmering water until thickened, 4 to 5 minutes, whisking
 constantly.  Cool slightly; whisk in rum.  Sauce may be kept warm over
 hot water until served.
 TO PREPARE SOFT CREAM, chill beaters and a medium bowl until very cold.
 Place all ingredients in bowl; beat with an electric mixer on medium-high
 speed until soft, loose peaks form, 3 to 4 minutes.  The cream should have
 a slightly runny, cloud-like consistency that softly drapes over the bread
 pudding.  Do not overbeat.  Cover tightly and refrigerate until served.
 Yield:  15 servings