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NEW ORLEANS BREAD PUDDING 
3 stale Danish pastries
4 stale croissants
1/4 lb. butter, cut in sm. pieces
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 lb. raisins or currants
10-12 slices day old French baguette
1 qt. milk
1 1/3 c. sugar
5 eggs
5 egg yolks
2 tsp. vanilla
2 tsp. grated lemon peel
Apricot jam
Rum sauce, recipe follows

Break pastries and croissants into small pieces. Toss with butter, cinnamon, nutmeg, and raisins. Spoon mixture into greased 10 inch cake pan. Fit baguette slices snugly over top of pastries, forming even layer.

Combine milk, sugar, eggs, and egg yolks, vanilla, and lemon peel in large bowl of electric mixer. Beat on medium speed until mixture is well blended. Pour slowly over bread in pan, pressing lightly to keep bread and pastries from floating. Continue to add custard slowly as bread soaks mixture up. Let mixture stand 40 minutes or until bread mixture is thoroughly moistened. Pour any remaining custard over top.

Place pan in roasting pan or other pan large enough to hold easily. Fill bottom pan with enough hot water to measure half way up sides of pan with pudding. Bake pudding at 350 degrees for 1 hour or until pudding is set in center. Cool on rack, turn out of pan and glaze top with apricot jam. Serve with Rum Sauce. Makes 16-20 servings.

RUM SAUCE:

1/2 c. butter, softened
1 1/2 c. powdered sugar
2 egg yolks
1/4 c. light rum

Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook until butter is completely absorbed and mixture is thoroughly blended. Do not allow to boil.

Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum until mixture is well blended. Makes about 2 cups.

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