bread pudding with rum sauce

How To Make bread pudding with rum sauce

• 1

  For the bread pudding: Preheat oven to 350 degrees F. Grease an large baking/roasting pan.
• 2

  Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
• 3

  Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
• 4

  For the rum sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
• 5

  Stir in the sugar and rum. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good rum flavor.
• 6

  Serve pudding right out of the oven with the warm rum sauce...you can even top with whipped cream!
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