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Rum-Raisin Bread Pudding

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Serves/Makes: 12
Ready in: > 5 hrs

2 tablespoons butter

1 loaf raisin bread

1 cup pecan pieces

1 cup raisins, soaked in rum overnight

4 eggs

3 cups milk

1 1/2 cup sugar

1 tablespoon cinnamon

3 tablespoons vanilla extract

***Hot Rum Sauce***

1 cup packed brown sugar
1 stick butter
1/8 teaspoon salt
1 can (14 ounce size) sweetened condensed milk
1/4 cup dark rum
2 teaspoons vanilla extract

For Bread Pudding: Melt butter in a 13" x 9" baking dish. Cut bread in cubes. Place in dish with nuts and raisins.

In a mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well blended. Pour mixture over bread and allow to set for at least 2 hours, but best overnight in the refrigerator.

Bake at 350 degrees F for 40-45 minutes until golden. Serve warm with Hot Rum Sauce.

For Hot Rum Sauce: In a heavy saucepan, combine sugar, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook until sugar is dissolved. Add sweet condensed milk and cook until bubbly.

Remove from heat. Stir in rum and vanilla. Serve warm over bread pudding. Also good on ice cream, bananas or cake.

Recipe Source: cdkitchen.com

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