Rum Raisin Bread Pudding

Adapted via Simply Recipes
Serves: 8 to 10

For bread pudding:
♦ 1 cup raisins
♦ 1 1/2 cups dark rum
♦ 7 to 8 cups cubed bread (2 to 3 days old)
♦ 1 quart whole milk
♦ 3 eggs, lightly beaten
♦ 2 cups sugar
♦ 2 tbsp vanilla
♦ 1/4 tsp allspice
♦ 1/2 tsp cinnamon
♦ butter, for the pan

For rum sauce:
♦ 2 sticks butter, separated
♦ 1 cup sugar
♦ 1 cup rum

For sauce: melt 1 stick butter in a deep saucepan, and whisk in sugar – carefully add rum (WARNING: turn off heat if ANY of the mixture bubbles over the edges); whisk, constantly monitoring the sauce. Whisk in the remaining stick of butter 1 tablespoon at a time – set aside and prepare pudding.

Combine raisins and rum in a small bowl, and allow to soak at room temperature for at least 2 hours (can be as long as overnight – cover with plastic wrap if longer than 4 or 5 hours); drain extra rum.

Combine the bread cubes and milk in a large bowl, mixing thoroughtly; allow to soak for 30 minutes. Beat the eggs, sugar, vanilla and spices in a separate bowl – gently stir into the bread mixture, and then stir in the raisins.

Preheat oven to 350°F, and butter a 9×13-inch baking pan. Pour the bread mixture into the pan, spreading evenly across the pan and bake for 35 to 45 minutes, or until the edges start to brown; allow to cool for 5 minutes. Pour rum sauce over pudding, and serve immediately.

To read more about this dish and my musical pairing, click HERE.

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