This is really rich!!
| 1 | 16 oz | Loaf French bread |
| 3 | C | Milk |
| 2 | C | Sugar |
| 1 | C | Unsalted butter, softened |
| 1 | 13 oz can | Evaporated milk |
| 2 | tsp | Ground nutmeg |
| 2 | tbsp | Vanilla |
| 1 | C | Raisins |
Tear bread into pieces and place in a large bowl. Stir in milk. Set aside. In another large bowl, using electric mixer at medium-high speed, beat butter and sugar together until light and fluffy. Beat in evaporated milk, nutmeg and vanilla. (The mixutre will look slightly separated.) By hand, stir in bread mixture and raisins. Transfer mixture to a deep 3 1/2 quart baking dish and place dish on baking sheet. Bake at 350 degrees for 1 hour. Using wooden spoon, gently stir mixture then continue to bake for about 40 minutes longer, or until all liquid has been absorbed and pudding is firm and lightly browned on top. Serve warm with hard sauce. Serves 8 to 10.
| Hard Sauce | ||
|---|---|---|
| 1/2 | Cup | Butter, softened |
| 2 | Cups | Powdered sugar, sifted |
| 1 | Tsp. | Vanilla |
| 3 | Tbsp. | Dark rum |
In a small mixer bowl, cream the softened butter and powdered sugar with an electric mixer until light and fluffy. Beat in the vanilla. Stir in the rum and chill.