Title: Acadian bread pudding
 Categories: None
      Yield: 1 Servings
 
     12 oz Cubed French bread or bag of
           -potato rolls; (Albertson's
           -grocery)
      4    Eggs
  1 1/2 c  Sugar
  3 1/2 c  Milk
    1/2 ts Nutmeg
      1 ts Cinnamon
    1/4 lb Oleo; melted

----------------------PECAN-RUM SAUCE---------------------------
      1 qt Heavy cream or if desired
           -instead; 1 quart half and
           -half
      8 tb Sugar
      9 tb Rum; (I like to put more)
      3 tb Cornstarch
      2 tb Water
      1 ts Orange zest; (grated orange
           -peel)
      1 c  Pecans; (optional)
 
  >From Charley G's Restaurant, Lafayette, Louisiana.
  
  Heat oven to 350ø. Put bread in a 9 x 13 baking dish, which has been
  greased. Beat eggs and sugar on high speed for 3 to 4 minutes. Add
  nutmeg and cinnamon, lower mixer speed and add milk then oleo. Pour
  milk-egg mixture over bread and allow bread to soak for 30 minutes.
  Place dish in oven and bake for 20 minutes, lower temp to 300ø and
  bake another 20 minutes. Bread pudding should be puffy and brown. If
  necessary, bake longer.
  
  Pecan-Rum Sauce: Scald cream in a heavy-bottom saucepan until it
  comes to a simmer. Don't let it boil. Add sugar and rum and whip
  until sugar is dissolved. Combine cornstarch and water, stir until
  cornstarch is dissolved. Whip mixture into cream until sauce
  thickens. Lower fire, stir in orange zest and pecans.