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Receta Acadian Bread Pudding

Name: Acadian Bread Pudding
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)

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Ingredientes

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)

Direcciones

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.