Bread Pudding with Vanilla Rum Sauce
3 Large Eggs Eggs, Beaten
1 ½ Cups White Sugar
4 Tablespoons Light Brown Sugar
1 Teaspoon Ground Cinnamon
¼ Cup Butter, Melted
3 Cups Half n Half or Whole Milk
10 Slices Hearty Cinnamon Swirl Bread, Toasted And Cut Into Cubes
1 Cup Raisins (Optional)
1 Cup Light Brown Sugar
1 Tablespoon All-Purpose Flour
1 Pinch Ground Cinnamon
4 Tablespoons Butter, Melted
1 ¼ Cups Half n Half or Whole Milk
1 Pinch Salt
1 Tablespoon Vanilla Extract
1 Teaspoon Rum Extract
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, cinnamon, 1/4 cup of butter, and 3 cups of the milk together, and gently stir in the bread cubes and raisins (optional). Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
Variation: May use 1 French Baguette toasted and cubed instead of cinnamon loaf for less cinnamon taste.