New Orleans Style Bread Pudding With Rum Sauce

Sinfully delicious! Submitted by Lori Scott for An Afternoon In New Orleans.

• Ready In: 2 hrs 30 mins
• Serves: 16

Ingredients

• 12 -14  cups  bread cubes, day old french bread is best
• 1  tablespoon unsalted butter
• 2  cups heavy cream
• 4  cups  whole milk
• 6  large eggs
• 1 7⁄8 cups brown sugar
• 4 1⁄2 teaspoons vanilla extract
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1⁄2 cup raisins
•  confectioners' sugar, for garnish
• 2  cups heavy cream
• 1⁄2 cup  whole milk
• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 3⁄4 cup rum (or bourbon if preferred)
• 1  pinch salt
• 2  tablespoons unsalted butter

Directions

1. Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:
2. Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
3. Place the bread cubes in a large bowl.
4. Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
5. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
6. Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:
7. In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
8. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
9. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.