With soft, creamy layers of bread soaked in a sweet custard, and topped with a decadent vanilla sauce, each bite is a dream.

For the lime vanilla rum sauce ... Top with the remaining sauce and then with the top of the shortcake. Divide the curried shallots among the plates. Recipe from Maine Classics by Mark Gaier ...

Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Remove from heat and stir in bourbon and vanilla extract.