Bread Pudding with Rum Sauce

Source: Mary Mahoney's Old French House Restaurant, Biloxi, MS

Yield: 24 servings

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Nutritional Information:

Ingredients

•

•	1 lb., 4 oz. French bread

•	1 lb. SYSCO Imperial raisins

•	1 lb. SYSCO butter, melted

•	12 SYSCO Classic eggs

•	2 tsp. SYSCO Imperial/McCormick ground nutmeg

•	1 tsp. SYSCO Imperial/McCormick ground cinnamon

•	4 oz. SYSCO Classic granulated sugar

•	1 qt. Wholesome Farms milk

•	1 cup SYSCO Imperial cream or half-and-half

•	1-1/2 tbsp. SYSCO Imperial/McCormick vanilla extract

•	1-1/2 qts. Rum Sauce (recipe follows)

Preparation

1.	Cut bread into large cubes. Combine with raisins and butter in 12" x 20" steamtable pan; stir to mix well.

2.	Beat eggs with nutmeg, cinnamon, sugar, milk, cream and vanilla. Pour over bread mixture in pan. Bake at 350°F about 30 minutes until lightly golden and set.

3.	Cut pan 6 x 4. Serve each piece warm with 2 oz. warm Rum Sauce.

4.

*Rum Sauce: Melt 6 oz. butter in saucepan over low heat. Stir in 3 oz. flour; blend with whisk. Add 3-3/4 cups hot milk and 9 oz. granulated sugar. Cook and stir until thickened. Beat in 6 eggs; blend thoroughly and remove from heat. Stir in 1-1/2 oz. rum, 1-1/2 tsp. rum flavor, 1-1/2 tsp. vanilla extract, and cinnamon and nutmeg to taste. Makes 1-1/2 qts.