Bread Pudding With Caramel Rum Sauce - cooking recipe

Ingredients

PUDDING
nonstick cooking spray
1 lb purchased brioche bread
5 cups cold whole milk
2 (4 1/2 ounce) boxes jello brand american custard mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/2 cup pecan pieces, lightly toasted & chopped
1/2 cup golden raisin (optional)
CARAMEL RUM SAUCE
2/3 cup butterscotch caramel sauce (Smucker's)
3 tablespoons heavy cream
3 tablespoons dark rum

Preparation

BREAD PUDDING:
Preheat oven to 350\u00b0F.
Spray a 13x9\" baking dish with nonstick cooking spray.
Soak the raisins in the rum for at least 5 minutes.
Tear brioche into 1\" pieces and place in prepared dish.
In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
Whisk until well blended.
Stir in nuts and raisins, if using.
Pour over brioche; press down gently on brioche to submerge into custard.
Let stand 10 minutes, or until brioche absorbs custard slightly.
Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
Serve warm with Caramel Rum Sauce.
CARAMEL RUM SAUCE:
Combine caramel sauce, cream and rum in medium glass bowl.
Heat in microwave for 45 seconds.
Whisk to blend.
Drizzle over bread pudding.
Serve warm and enjoy!