San Francisco Bread Pudding

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IngredientsBread Pudding Slice

For Bread Pudding

  • 5 ounces stale French bread, broken into small pieces
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 4 Tablespoons unsalted butter, melted
  • 1 whole egg
  • 1 egg yolk
  • ½ cup raisins
  • ½ cup shredded coconut
  • ½ cup chopped pecans
  • 1 tablespoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

For Lemon Rum Sauce

  • 6 Tablespoons unsalted butter
  • 3 Tablespoons sugar
  • ¼ cup lemon juice
  • Grated rind of 1 large lemon
  • 2 egg yolks, beaten
  • 3 to 6 Tablespoons rum

Directions

For Bread Pudding

  1. Preheat oven to 350⁰ F.
  2. In a large bowl, combine all the ingredients; blend well.  The mixture should be very moist.
  3. Pour into a buttered 11 x 7 inch baking dish.
  4. Bake 45 minutes, or until set.

For Lemon Rum Sauce

  1. In a saucepan, combine the butter and sugar.  Cook over low heat until well blended.
  2. Stir in lemon juice and rind.
  3. Pour some of the butter mixture into the yolks and whisk to blend.
  4. Pour this mixture back into the saucepan.
  5. Whisk over low heat until slightly thickened.
  6. Stir in rum to taste.
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