Cajun-Country Bread Pudding With Rum Sauce And Soft Cream

• 7 Tbsp. unsalted butter or margarine, melted
• 1/4 c. unsalted butter or margarine, melted
• 16 c. lightly packed, very dry French bread cubes (1 lb.)
• 3 eggs
• 1 1/2 c. sugar
• 2 Tbsp. vanilla extract
• Rum Sauce (recipe follows)
• Soft Cream (recipe follows)
• 1 tsp. freshly ground nutmeg
• 1 1/2 tsp. ground cinnamon
• 3 c. milk (evaporated)
• 3/4 c. golden raisins
• 3/4 c. flaked coconut
• 1/2 c. coarsely chopped toasted pecans
• 1/4 tsp. ginger
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt

1. Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides.
2. Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside.
3. Place bread crumbs in buttered baking dish; set aside.

butter, unsalted butter, lightly packed, eggs, sugar, vanilla extract, sauce, cream, freshly ground nutmeg, ground cinnamon, milk, golden raisins, flaked coconut, pecans, ginger, cream of tartar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439696 (may not work)