We are pleased to share one of our
most popular and favorite recipes with you. Enjoy!
|
|
| 20
slices |
white
bread, day-old |
| 1
1/2 c. |
butter |
| 3 |
egg
yolks |
| 1
1/2 c. |
brown
sugar |
| 2
c. |
milk |
| 1
c. |
heavy
cream |
| 1
Tbsp |
cinnamon |
| 1
tsp |
vanilla
extract |
| 1/2
c. |
raisins |
| 1/2
c. |
pecans |
| 1/2
c. |
toffee
bits |
| - |
|
| RUM
GLAZE |
| 1
1/4 c. |
confectioner's
sugar sifted |
| 4
Tbsp |
half-and-half |
| 1
tsp |
rum
extract |
| - |
|
| Leave
bread uncovered overnight. Cut bread into
chunks. Preheat oven to 350 degrees. Put
butter into 9 x 15 inch baking dish and place dish
inside of oven until butter melts. Put bread
inside baking dish and coat bread with butter. Set
aside. With an electric mixer, beat egg yolks and
sugar together until the sugar melts. Whisk in
milk, heavy cream, cinnamon, vanilla, raisins, and
pecans. Pour mixture over bread. Press the bread down into the liquid
to make sure all of the liquid has been absorbed.
Let stand for 15 minutes. Top with
toffee bits. Bake uncovered 45-60
minutes or until golden brown and set. Serve warm
with rum glaze drizzled over each serving.
RUM GLAZE
Whisk sugar and cream together until smooth. Stir
in rum flavoring. |
|
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The Guilty Cook, LLC
· P.O. Box 28981 · St. Louis,
Missouri 63132
www.theguiltycook.com
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