Bread Pudding With Rum

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/3-1/2 loaf of day old vienna bread or 1/3-1/2 loaf french bread (any other crusty bread will do)
• 3 cups milk, separated
• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla
• 2 1/2 teaspoons rum
• 1 tablespoon maple syrup
• raisins (optional)
• 2 tablespoons brown sugar
• 1 teaspoon rum
• water

Recipe

• 1 cube bread and place, crust side down, into a casserole dish.
• 2 scald 1 1/2 cups milk and pour over bread.
• 3 let sit 15 mins (or up to 25 if bread is really crusty/hard).
• 4 preheat oven to 350 degrees f.
• 5 whisk eggs with spices and salt.
• 6 add sugar and whisk until dissolved.
• 7 add remaining ingredients.
• 8 scald remaining 1 1/2 cups milk.
• 9 add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
• 10 pour mixture over bread.
• 11 bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
• 12 meanwhile, mix together rum and brown sugar.
• 13 add just enough water to obtain a molasses-like consistency.
• 14 about 7 minutes before the end of baking, spoon topping mixture on.
• 15 serve warm.
• 16 reheats well.