Rum-Raisin Bread Pudding
Makes 8 to 10 servings
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- 1 (1-pound) loaf day-old challah bread, cut in 1-inch cubes
- 1 (12-ounce) loaf day-old French bread, cut in 1-inch cubes
- 1 cup raisins
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/2 cup rum
- 8 large eggs
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Buttery Rum Sauce
- 1/2 cup rum
- 1/2 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- Bread pudding: Spray a 13x9-inch baking dish with nonstick baking spray with flour.
- In a large bowl, toss together all bread and raisins, and spread in prepared pan.
- In a medium saucepan, bring cream, milk, and rum to a simmer over medium-high heat. In a large bowl, whisk together eggs, sugar, and cinnamon until well beaten. Whisking constantly, add 1/2 cup hot cream mixture to egg mixture until combined. Whisk egg mixture into cream mixture in saucepan until combined. Pour cream mixture over bread, and refrigerate for 1 hour.
- Preheat oven to 350°.
- Bake for 45 minutes or until puffed and bubbly. Serve immediately with Buttery Rum Sauce.
- Buttery rum sauce: In a small skillet, bring rum and brown sugar to a boil over medium-high heat, stirring until sugar dissolves. Stir in butter until melted, and simmer for 2 minutes or until sauce becomes thick and syrupy. Serve immediately.
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