Name: Bread Pudding with Rum Sauce
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1 servings
Ingredients: 1 cup raisins; 1/4 cup dark rum; 12 cups day-old cubed French bread; 4 eggs, lightly beaten; 4 cans (12 ounces each) evaporated milk; 1 cup heavy whipping cream; 1 cup sugar; 3/4 cup packed brown sugar; 1/2 cup butter, melted; 2 teaspoons ground cinnamon, optional; 2 teaspoons vanilla extract; 1/2 teaspoon salt; RUM SAUCE:; 1/4 cup butter, cubed; 1-1/2 cups packed brown sugar; 1/2 cup heavy whipping cream; 2 tablespoons dark rum; 1/2 teaspoon vanilla extract

Got an extra loaf? Use it up with this recipe for bread pudding with rum sauce. The custard-laced bread pieces and sweet boozy sauce are a perfect match.

Ingredients

1 cup raisins

1/4 cup dark rum

12 cups day-old cubed French bread

4 eggs, lightly beaten

4 cans (12 ounces each) evaporated milk

1 cup heavy whipping cream

1 cup sugar

3/4 cup packed brown sugar

1/2 cup butter, melted

2 teaspoons ground cinnamon, optional

2 teaspoons vanilla extract

1/2 teaspoon salt

RUM SAUCE:

1/4 cup butter, cubed

1-1/2 cups packed brown sugar

1/2 cup heavy whipping cream

2 tablespoons dark rum

1/2 teaspoon vanilla extract

Instructions

1 In a small saucepan over low heat, cook the raisins in the rum until they're plump, 12 to 15 minutes. Set them aside. Editor's Tip: Stir the raisins once or twice to get them all to rehydrate evenly.

2 Prep the pudding

3 Place the cubed bread in a greased 13x9-inch baking pan and sprinkle the raisins over top. In a large bowl, whisk together the eggs, milk, cream, sugar, brown sugar, butter, cinnamon if desired, vanilla extract and salt. Slowly pour the mixture over the cubed bread. Cover and refrigerate the pan for at least one to two hours or until bread softens.

4 Bake the pudding

5 Preheat the oven to 350°F. Bake the bread pudding, uncovered, for 60 to 65 minutes or until a knife inserted in the center comes out clean. Place the pan on a wire rack to cool. Editor's Tip: Remove the bread pudding from the refrigerator about 30 minutes before you want to bake it. I like to use an instant-read digital thermometer (an essential kitchen gadget) to determine the bread pudding's doneness. Look for a temperature between 160° and 170°.

6 Make the rum sauce

7 Meanwhile, in a heavy saucepan, melt the remaining 1/4 cup of butter. Whisk in the brown sugar and cream. Cook, stirring, over medium heat until the sugar dissolves. Bring the sauce to a gentle boil, cooking and stirring two minutes longer. Remove the pan from heat, then carefully stir in the rum and vanilla extract. Serve the warm sauce with the bread pudding.