BREAD PUDDING WITH HOT BUTTERED RUM SAUCE

Bread Pudding with Hot Buttered Rum Sauce image

Provided by Elaine Bovender

Time 1h55m

Number Of Ingredients 17

6 c day old bread, cubed (either french bread or white bread. i take mine out of the wrapper and let it dry out).
4 large eggs
2 c sugar
2 tsp pure vanilla extract
1/8 tsp each ground mace and nutmeg
1 tsp cinnamon
1/2 c butter, melted and cooled
1/4 c light rum
1 qt half and half
1 c raisins (regular or golden)
SAUCE
2 Tbsp butter (tablespoons should be heaping)
1 c whole milk
1/2 c sugar
1 Tbsp cornstarch
1/4 c light rum
1 tsp molasses

Steps:

1. Preheat oven to 300 degrees. Butter a 9 X 13 baking dish and set aside. Cut bread into cubes and set aside.
2. In a large bowl, add the eggs and whisk until broken up and fairly smooth. Add sugar and whisk until smooth and well blended. Add vanilla, spices and melted butter, whisk well. Add rum (I use Bacardi light rum) and whisk. Add Half and Half and whisk. Stir in raisins.
3. Add bread to mixture and stir lightly to coat. Place a large plate or bowl over the bread mixture to weigh down the bread and keep it in the liquid. Let soak for about 20 minutes.
4. Pour into prepared baking dish, cover with foil and bake for about 1 1/2 hours. Remove from oven and keep covered while making sauce.
5. HOT BUTTERED RUM SAUCE: In a saucepan over low heat, melt butter. Add milk to butter and stir well.
6. Mix cornstarch and sugar and stir to remove lumps. Add to milk mixture and continue cooking over low to medium low heat, stirring constantly until thickened. Do not boil!
7. Add molasses into the rum and stir to dissolve. Quickly stir into the thickened sauce. Serve with the warm bread pudding.