Bread Pudding

Pudding

Ingredients:

• 3/4 cup raisins
• 2 tablespoons dark rum
• 1 pound loaf french bread, soft crust, cut into 1-inch cubes
• 3 cups whole milk
• 1 cup half & half
• 3 eggs, beaten
• 2 cup sugar
• 3 tablespoons butter, melted
• 2 tablespoons vanilla
• 1/2 teaspoons cinnamon

Instructions:

Soak the raisins for 20 minutes in a small bowl with rum. Preheat the oven to 325°. Butter a 13x9-inch pan and set aside. Place the bread in a large bowl and pour the milk and half & half over the bread. Soak the bread for 5 minutes. Whisk the eggs with sugar, butter, vanilla and cinnamon. Pour this mixture over the bread. Add the raisins and rum and toss to coat. Transfer to the pan and bake for 1 hour. Spoon the warm bread pudding on to the serving plates, then spoon the sauce on top. Finally, top with whipped cream.

Sauce

Ingredients:

• 1 stick butter
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 3 tablespoons whiskey
• sweetened whipped cream

Instructions:

In a saucepan, melt the butter and add the sugar, stirring until dissolved. Whisk the egg in a small bowl and gradually add to the saucepan. Whisk in the whiskey and continue for 1 minute. Do not allow to boil.