Rum-Raisin Bread Pudding

Rum-Raisin Bread Pudding
Makes 8 to 10 servings
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Bread Pudding
  1. 1 
(1-pound) loaf day-old challah bread, cut in 1-inch cubes
  2. 1 
(12-ounce) loaf day-old French bread, cut in 1-inch cubes
  3. 1 
cup raisins
  4. 1 
cup heavy whipping cream
  5. 1 
cup whole milk
  6. 1/2 
cup rum
  7. 8 
large eggs
  8. 1 
cup granulated sugar
  9. 1 
tablespoon ground cinnamon
Buttery Rum Sauce
  1. 1/2 
cup rum
  2. 1/2 
cup firmly packed brown sugar
  3. 1/2 
cup unsalted butter, softened
  1. Bread pudding: Spray a 13x9-inch baking dish with nonstick baking spray with flour.
  2. In a large bowl, toss together all bread and raisins, and spread in prepared pan.
  3. 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.
  4. Preheat oven to 350°.
  5. Bake for 45 minutes or until puffed and bubbly. Serve immediately with Buttery Rum Sauce.
  6. 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.
Paula Deen Magazine