Bread Pudding with Vanilla Rum Sauce
Ingredients
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
Sauce:
1 Tablespoon All-Purpose Flour
1 Pinch Ground Cinnamon
1 Egg
4 Tablespoons Butter, Melted
1 ¼ Cups Half n Half or Whole Milk
1 Pinch Salt
1 Tablespoon Vanilla Extract
1 Teaspoon Rum Extract
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Step 2
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.
Step 3
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.
Step 4
Variation: May use 1 French Baguette toasted and cubed instead of cinnamon loaf for less cinnamon taste.