Acadian Bread Pudding

To make the sauce: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast for 5 minutes.

In a heavy saucepan over medium heat, cook the cream for 3 minutes. Add the sugar and rum. Whisk the mixture until the sugar is dissolved.

Combine the cornstarch and water and stir until the cornstarch is dissolved. Add this mixture to the cream mixture and stir for 2 to 3 minutes, or until the mixture is thickened. Stir in the orange zest and pecans. Set aside; keep warm.

To make the bread pudding: Place the bread in a greased 8 X 12 inch greased baking dish.

With a mixer, beat the eggs and sugar on high speed for 3 to 4 minutes. Add the nutmeg and the cinnamon, beat in the milk, and then the butter, on low speed. Pour the milk-egg mixture over the French bread. Let stand for 1-1/2 hours.

Preheat the oven to 350 degrees F. Bake for 20 minutes, then lower the temperature to 300 degrees F and bake for an additional 20 minutes, or until puffy and browned.

To serve: Slice each strawberry into narrow vertical slices up to the hull, then fan out. Scoop warm bread pudding onto individual serving plates and drizzle with the sauce. Garnish each with a strawberry fan.

Or, serve in the baking pan and garnish the top of the pudding with fanned strawberries. Accompany with a bowl of sauce.