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Bread Pudding with Hot Butter Rum Sauce

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Correction: I'm sure it should say - "Serves - 1"

Bread Pudding with Hot Butter Rum Sauce
Prep time: 15 minsCook time: 50 minsTotal time: 1 hour 5 mins
Serves: 12

7-8 cups torn or cubed French bread
¾ cup dark brown sugar
3 cups milk
4 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla
? cup raisins
¼ cup rum, divided
4 beaten eggs
? cup heavy cream
1 cup sugar
½ cup butter
Cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt sugar, milk, butter, cinnamon, vanilla, raisins, and 2½ tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
Preheat oven to 350 degrees. Add 4 beaten eggs to the bread mixture and stir gently. The bread should be completely saturated. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
For the sauce, melt the heavy cream, sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1½ tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
*you could make this in a 9×13 pan but the slices wouldn?t be quite as thick. You can decide if that?s a good thing or not.

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