Bread Pudding with Rum

This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄3-1⁄2 loaf  of day old  vienna bread or 1⁄3-1⁄2 loaf  French bread (any other crusty bread will do)
• 3  cups milk, separated
• 3  eggs
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1  teaspoon vanilla
• 2 1⁄2 teaspoons rum
• 1  tablespoon maple syrup
•  raisins (optional)

• Topping

• 2  tablespoons brown sugar
• 1  teaspoon rum
•  water

Directions

1. Cube bread and place, crust side down, into a casserole dish.
2. Scald 1 1/2 cups milk and pour over bread.
3. Let sit 15 mins (or up to 25 if bread is really crusty/hard).
4. Preheat oven to 350 degrees F.
5. Whisk eggs with spices and salt.
6. Add sugar and whisk until dissolved.
7. Add remaining ingredients.
8. Scald remaining 1 1/2 cups milk.
9. Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
10. Pour mixture over bread.
11. Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
12. Meanwhile, mix together rum and brown sugar.
13. Add just enough water to obtain a molasses-like consistency.
14. About 7 minutes before the end of baking, spoon topping mixture on.
15. Serve warm.
16. Reheats well.