Rum-Raisin Bread Pudding With Spiced Rum Sauce - cooking recipe

Ingredients

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch nutmeg
1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisin
SPICED RUM SAUCE
1 cup golden brown sugar (packed)
1/2 cup unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or 2 tablespoons dark rum
3/4 teaspoon ground cinnamon
1 pinch nutmeg

Preparation

Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
Butter 13x9x2-inch glass baking dish.
Whisk eggs in large bowl to blend.
Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
Stir in bread and raisins.
Pour mixture into prepared baking dish.
Cover and refrigerate 2 hours.
Preheat oven to 350\u00b0F.
Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
Cool slightly (pudding will fall).
Serve warm with Spiced Rum Sauce.
--------SPICEDRUM SAUCE --------.
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream, rum, and cinnamon and bring to simmer.
Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve warm.
(Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
Makes 1 1/2 cups.