Bread Pudding with Run Sauce

By jenlin

Ingredients

• 3 large eggs
• 1 1/2 cups sugar
• 2 tablespoons vanilla
• 1 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 4 tablespoons melted unsalted butter
• 3 cups milk
• 3/4 cup golden raisins
• 3/4 cup shredded coconut - optional
• 1/2 cup toasted chopped pecans
• 1 pound french bread cut into cubes
• 3 tablespoons softened butter unsalted
• whipped cream for topping
• rum sauce
• 1 cup softened butter
• 1/2 cup dark rum
• 2 eggs
• 1 1/2 cups sugar

Preparation

Step 1

Heat oven to 350 degrees. In a large bowl beat eggs with electric mixer until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter and beat on high until blended. Add milk and beat to combine. stir in the raisins, coconut and pecans.
Grease side and bottom of 9 x 13 pan with softened butter. Place the bread cubes in the pan and pour mixture over the top. Allow to sit for 45 minutes tossing the cubes to completely soak them and then press cubes down into remaining liquid.

Place in the oven and reduce temp to 300 degrees and bake for 40 minutes. Increase temp to 425 degrees and bake for 15 more minutes.

Rum sauce - cream butter and sugar and cook in double boiled for 30 minutes stirring often. Beat eggs until fluffy and whisk in 2 Tablespoons hot mixture, then 2 more tablespoons adding remainder of mixture slowly. Cook the mixture in double boiler 4 to 5 minutes stirring constantly. Cool slightly and then stir in rum.