Bread Pudding with Hot Butter Rum Sauce

• torn or cubed French bread7
• dark brown sugar↗0.75 cup
• milk↗3 cup
• butter↗4 tablespoon
• cinnamon↗1 teaspoon
• vanilla↗1 teaspoon
• raisins↗0.66666666666667 cup
• rum, split↗0.25 cup
• beaten eggs4
• cream↗0.33333333333333 cup
• white sugar↗1 cup
• butter↗0.5 cup

Step-by-step instructions

1. 1

   For the bread pudding, cut or tear the bread into pieces and place in a large bowl. In a medium saucepan over low heat melt the brown sugar, milk, butter, cinnamon, vanilla, raisins and 2½ tablespoons of rum. Stir constantly until the sugar dissolves. Pour the mixture over the bread and let it soak for 30 minutes.

2. 2

   Preheat the oven to 350 °F (≈175 °C). Add the 4 beaten eggs to the soaked bread mixture and gently stir. The bread should be fully saturated with the egg‑milk mixture. Pour into a butter‑greased 9‑inch square pan and bake for 40‑50 minutes, until the top is browned and the centre is set. Do not overbake, or the pudding will become dry.

3. 3

   For the sauce melt the cream, white sugar and butter in a medium saucepan over low heat. Do not bring to a boil, or the mixture will crystallize. When the sugar melts, add 1½ tablespoons of rum. Drizzle the warm sauce over each slice of bread pudding before serving.