Ingredients

• 2 cups milk
• 4 eggs, separated
• 1 cup brown sugar
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla extract
• 5 1/2 cups day-old white bread, cut in small cubes
• 1/2 cup golden raisin
• 1 1/2 cups brown sugar
• 2 teaspoons all-purpose flour
• 3/4 cup 35% cream
• 3/4 cup milk
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 1/2 cup roasted whole pecans

Instructions

1. Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).

2. Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.

3. In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.

4. In another bowl, beat the egg whites until there is a formation of firm peaks.

5. Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.

6. Bake for about 1 hour, or until the center is firm and slightly humid.

7. Serve immediately. Decorate with pecans and coat with the sauce.

8. Rum Sauce :.

9. In a sauce pan, mix the brown sugar and flour.

10. Add the cream, milk, rum and vanilla.

11. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.