Spiced Rum Bread Pudding with Spiced Rum Sauce

By emp1438

This can be made with croissants. French baguettes, or Challah bread. I personally like the Challah bread as it absorbs the custard mixture very well.

Ingredients

• 2 cup heavy whipping cream
• 2 cup whole milk
• 8 large eggs
• 2 tsp vanilla extract
• 1 / cup spiced rum or dark rum
• 1 cup sugar + 4 tablespoons sugar
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt (optional)
• 7-8 croissants,OR 1 long French baguette, OR 1 loaf of Challah bread - generously butter then cut into 1/2" cubes : should equal approx. 8 cups
• 1/3 cup dark raisins (optional)
• Spiced Rum Sauce
• Makes about 1 1/2 cups: can double if you want extra sauce
• 1 cup(packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter)
• 1/2 cup whipping cream
• 2 Tbl.spiced rum or dark rum
• 3/4 tsp. ground cinnamon

Details

Servings 8

Preparation

Step 1

1. In large bowl, beat the cream,milk,eggs,vanilla, rum, 1cup of sugar, nutmeg and salt until blended. Add raisins and stir. Add the bread cubes and toss to ensure all pieces are saturated.

2. Refrigerate the pudding at least 2 hours(can refrigerate overnight0, tossing the mixture with a large spoon to make sure the bread cubes are soaked.

Preheat oven to 350.
3. Generously grease a large casserole dish with butter. Scoop the pudding into the baking dish. Sprinkle the remaining sugar over top of the pudding.

4. Bake the pudding on the center of the rack until the top is crisp and golden and has risen in the center - about 50 minutes.

5. Allow the pudding to cool 30 minutes before cutting.

Spice Rum Sauce:

Stir brown sugar and butter in saucepan over medium heat until melted and smooth - about 2 minutes.
Add cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.
Can be prepared 2 days ahead. Cover and refigerate. Bring to a simmer before serving.