Bread Pudding with Hot Buttered Rum Sauce

Bread Pudding with Hot Buttered Rum Sauce (Phyllis Stokes)

6 cups French bread cubes

4 large eggs

1 qt. of Half and Half (4 cups), or 2 cups whole milk plus 2 cups heavy whipping cream

1/2 cup butter, melted and cooled

2 cups sugar

1/4 cup light rum

1 cup golden raisins (or dark raisins)

2 teaspoons pure vanilla extract

1/8 teaspoon ground nutmeg

1/8 teaspoon mace

Pinch of salt

Hot Buttered Rum Sauce:

2 heaping tablespoons butter

1/2 cup sugar

1 tablespoon cornstarch

1 cup whole milk

1/4 cup rum

1 teaspoon molasses (Grandma's Molasses)

For the Bread Pudding: Place bread cubes in a bowl. in another large bowl, whisk the eggs, whisk in the sugar, then whisk in the vanilla, mace, nutmeg, pinch of salt and the melted butter. Next whisk in the light rum, then whisk in the half and half (or the milk and whipping cream). Add the golden raisins.

Place the bread cubes in the mixture, gently pressing them into the mixture. Place another bowl on top to make sure they stay submerged. Let sit for 20 minutes.

Butter a 9x13-inch baking pan, and pour in the pudding. Cover with foil. Bake at 300 degrees for one hour and 30 minutes or less.

Make the Rum Sauce: In a saucepan, melt the butter, add the sugar and cornstarch, then the milk. Thoroughly mix over medium-low heat. Turn the heat up, constantly stirring. When it starts simmering, turn the heat down to medium-low. Combine the other ¼ cup of rum and teaspoon of molasses, mixing thoroughly. Then briskly add the rum-molasses mixture to the pan, stirring for about one minute. Remove from heat. Serve the warm sauce over the bread pudding.

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