2 cans pet milk (evaporated milk)       1/2 cup pecans
1 1/2 cups sugar                        6 slices toasted bread
4 eggs (Yolks)                          Separate egg whites
2 tsp. Vanilla                          1 block butter
1/4 c. sugar                            1/2 tsp. rum extract
1 c. raisins                            1/8 tsp. cream of tarter
1 tsp. rum extract


Heat raisins in extract with 1 tablespoon water. Cream butter, sugar egg
yolks, vanilla and milk. Add raisins, pecans and bread. Bake in deep dish at
350 degrees for 45 minutes. whip cold egg whites until fluffy. Slowly add
cream of tarter and sugar. 

Mix in rum extract and whip until eggs are stiff.
Place egg whites over cooked custard and cook for about 5 minutes until
meringue is golden brown. Serves 8-10.