Rum-Raisin Bread Pudding
Buttery Rum Sauce
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ¼ cup light rum
- 8 large eggs
- 1 cup sugar
- 1 Tbsp ground cinnamon
- ½ tsp grated nutmeg
- 1 (1-lb) loaf challah bread, cut into 1-inch pieces
- 1 (1-lb) loaf French bread, cut into 1-inch pieces
- 1 cup raisins
Instructions
- Whisk together cream, milk, rum, eggs, sugar, cinnamon, and nutmeg in a large bowl until smooth. Add both kinds of bread and raisins; stir gently to coat. Chill 1 to 12 hours.
- Preheat oven to 350°F. Uncover bread pudding mixture; stir gently. Pour into a greased 13- x 9-inch baking dish. Let stand at room temperature 30 minutes.
- Bake 45 minutes or until bread is puffed and golden brown. Cool 15 minutes; drizzle with Buttery Rum Sauce recipe before serving.
Side Dish Ingredients
- ½ cup light rum
- ½ cup packed brown sugar
- ½ cup butter, cut up
Side Dish Instructions
- Bring rum and sugar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer, stirring until sugar dissolves.
- Add butter, stirring until melted; simmer 2 to 3 minutes or until sauce is slightly thickened. Serve warm.
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