Prep 15 mins
Cook 1 hr 15 mins
This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!
- 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 2 tablespoons dark rum
- 3⁄4 teaspoon ground cinnamon
- 1 pinch nutmeg
- Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
- Butter 13x9x2-inch glass baking dish.
- Whisk eggs in large bowl to blend.
- Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
- Stir in bread and raisins.
- Pour mixture into prepared baking dish.
- Cover and refrigerate 2 hours.
- Preheat oven to 350°F.
- Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
- Cool slightly (pudding will fall).
- Serve warm with Spiced Rum Sauce.
- --------SPICEDRUM SAUCE --------.
- Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
- Add cream, rum, and cinnamon and bring to simmer.
- Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
- Serve warm.
- (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
- Makes 1 1/2 cups.
This is soooo delicious that my daughter said it has become her favorite dessert of all time.
I made this for Easter Dinner and it was a hit. Really yummy.
This review is for the spiced rum sauce alone, as I had another bread pudding going - but thought I'd give my vote of confidence, as the sauce is quite excellent, and very easy to make. Next time I have some left over cinnamon swirl bread, I'll give this pudding a try.