Rum Raisin Bread Pudding with Warm Vanilla Sauce

Ingredients

• 1/2 cup of dark rum
• 1 cup of raisins
• 1 loaf of white bread, cut into 1-inch cubes
• 1/2 cup of butter, melted
• 3 cups of whole milk
• 1/2 cup of sugar
• 4 eggs, lightly beaten
• 1 teaspoon of ground cinnamon
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of salt
• 1/2 cup of heavy cream
• 1/4 cup of sugar
• 2 tablespoons of butter
• 1 teaspoon of vanilla extract

Directions

1. In a medium bowl, combine the dark rum and raisins. Allow to sit for at least 30 minutes.
2. Preheat the oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish.
3. In a large bowl, combine the bread cubes, melted butter, milk, 1/2 cup of sugar, eggs, cinnamon, 1 teaspoon of vanilla extract, nutmeg, and salt. Mix until all ingredients are fully incorporated.
4. Add the rum-soaked raisins to the bread mixture and stir until evenly distributed.
5. Pour the mixture into the prepared baking dish and bake for 40 minutes or until the top is golden brown and the center is set.
6. In a medium saucepan, combine the heavy cream, 1/4 cup of sugar, 2 tablespoons of butter, and 1 teaspoon of vanilla extract. Heat over medium heat until the butter is melted and the mixture is heated through. Serve over the warm bread pudding.

Interesting Facts

• Bread pudding has been around since the 11th century and is thought to have originated in France.
• Adding rum to the bread pudding is a traditional British technique.
• Raisins were first used in bread pudding by the English in the 17th century.