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San Francisco Bread Pudding
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| 5 oz | stale French bread, broken into small pieces |
| 1c | milk |
| 1c | heavy cream |
| 1c | sugar |
| 4T | melted butter |
| 1 | egg |
| 1 | egg yolk |
| 1/2c | raisins |
| 1/2c | shredded coconut |
| 1/2c | chopped pecans |
| 1T | vanilla |
| 1/2t | cinnamon |
| 1/4t | nutmeg |
| Preheat oven to 350. In a large bowl, combine all the ingredients; blend well. The mixture should be very moist. Pour into a buttered 11x7 baking dish. Bake for 45 minutes or until set. Serve warm with lemon rum sauce. Lemon Rum Sauce | |
| 6T | butter |
| 3T | sugar |
| 1/4c | lemon juice |
| Grated rind of 1 large lemon | |
| 2 | egg yolks |
| 3 to 6T | rum |
In a saucepan. Combine the butter and sugar. Cook over low heat until well blended. Stir in lemon juice and rind. Pour some of the butter mixture into the yolks and whisk to blend. Pour this mixture back into the pan. Whisk over low heat until slightly thickened. Stir in rum to taste.
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