Bread Pudding with Spiced Rum Sauce

bread milk/cream egg dessert bake rosh hashanah/yom kippur southern raisin bon appétit vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Makes 12 servings

Source

Ingredients

8 large eggs

3 1/2 cups whole milk

2 cups sugar

1 1/2 cups whipping cream

1 teaspoon vanilla extract

1 1-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes

1 cup golden raisins

Spiced Rum Sauce

Method

Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.