Rum-Raisin Bread Pudding with Spiced Rum Sauce

Ingredients

• 8 large eggs
• 3 1/2 cups whole milk
• 2 cups sugar
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 pinch nutmeg

• 1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
• 1 cup golden raisin

SPICED RUM SAUCE

• 1 cup golden brown sugar (packed)
• 1/2 cup unsalted butter
• 1/2 cup whipping cream
• 2 tablespoons spiced rum or dark rum
• 3/4 teaspoon ground cinnamon
• 1 pinch nutmeg

Directions

1. 1

   Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.

2. 2

   Butter 13x9x2-inch glass baking dish.

3. 3

   Whisk eggs in large bowl to blend.

4. 4

   Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.

5. 5

   Stir in bread and raisins.

6. 6

   Pour mixture into prepared baking dish.

7. 7

   Cover and refrigerate 2 hours.

8. 8

   Preheat oven to 350°F.

9. 9

   Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.

10. 10

    Cool slightly (pudding will fall).

11. 11

    Serve warm with Spiced Rum Sauce.

12. 12

    --------SPICEDRUM SAUCE --------.

13. 13

    Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.

14. 14

    Add cream, rum, and cinnamon and bring to simmer.

15. 15

    Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.

16. 16

    Serve warm.

17. 17

    (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).

18. 18

    Makes 1 1/2 cups.