New Orleans Style Bread Pudding With Rum Sauce

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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 ã¢â€žâ€°. 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.