Bread Pudding with Rum Sauce

A delicious bread pudding, studded with raisins, and covered in a decadent, boozy rum sauce. Recipe serves about 6 people

Whatcha Need

For the Bread Pudding

• 8-10 slices day old French bread
• 1 rounded teaspoon ground cinnamon
• 1/2 cup raisins
• 2-1/2 Tablespoons unsalted butter, melted
• 5 large eggs
• 5/8 cup granulated sugar
• 1/8 teaspoon salt
• 2-1/4 cups whole milk
• 1-1/4 teaspoons pure vanilla extract

For the Rum Sauce

• 1 Tablespoon canola oil
• 2 Tablespoons AP flour
• 1/8 teaspoon salt
• 2 cups whole milk or half n half
• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1 Tablespoon nutmeg
• 1 Tablespoon pure vanilla extract
• Rum to taste

Whatcha Do

For the Bread Pudding:

1. Cut the bread into 1-inch pieces, place in a 9”x 9” baking dish, sprinkle with cinnamon and add raisins and melted butter. Lightly toast bread mixture in 350º F oven, about 10 minutes.
2. While bread is toasting, combine eggs, sugar, salt, milk, and vanilla. Remove bread from oven and let cool for 5 minutes. Pour egg mixture over bread making sure every piece is saturated; return dish to oven and bake for 30 minutes or until set.
3. Serve with rum sauce.

For the Rum Sauce:

1. In a small saucepan set over medium heat, combine canola oil and flour whisking constantly to form a blond roux.
2. Add half n half and sugar and let mixture come to a boil, stirring occasionally to prevent from burning.
3. When thick, remove mixture from the heat and add nutmeg, vanilla and rum to taste. Let cool slightly and serve over bread pudding.