Best Of Bridge Cajun Bread Pudding And Rum Sauce

Directions

1. To Make Pudding:Pour a small amount of the melted butter in a 9x13 pan and swirl around to cover bottom and sides. Place bread cubes in pan. In large bowl, beat Large eggs and sugar till thickened (3 - 3 1/2 min). Add in vanilla, nutmeg, cinnamon and lowfat milk plus reserved butter. Beat at low speed to combine. Stir in raisins and pecans. pour over bread. Stir to proportionately distribute rains and nuts. Allow bread to absorb all liquid (30-45 min). Press bread down often to cover all cubes.
2. Preheat oven to 350F. Bake till crusty and golden (45-60 min). Cold to lukewarm and slice into squares.
3. To Make Rum Sauce:Cream butter and sugar till light and fluffy. Put in top of a double boiler over simmering water. Cook 20 min, whisking often. In a bowl, whisk 2 Tbsp butter-sugar mix into beaten Large eggs, then whisk in 2 Tbsp more. Now, whisk egg mix into butter-sugar mix, cook over simmering water 4-5 min, whisking constantly. Cold slightly. Whisk in rum (by now you're probably all whisked out - taste the sauce and you'll know it was worth it! - this comment is
4. To Make Soft Cream:Refrigeratebeaters and a medium-sized bowl till very cool. Beat ingredients on medium-high till soft peaks form (3-4 min). Don't overbeat. Cover tightly and chill till served.
5. To Serve:On individual plates, place a spoonful of hot rum sauce, a square of pudding and a large dollop of soft cream. At this point, guests will be inclined to exclaim, "Do not y'all just luuuuve this!!