Happy 2012! If you want to indulge before you start your New Year’s resolutions, I suggest you make this decadent bread pudding. Think of a cinnamon roll drenched in a warm, caramel-rum sauce. Have I tempted you?
Hope everyone has a relaxing, food and football-filled day (assuming you’re into that). We need a lot of crossed fingers for our Buckeyes!
8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups heavy whipping cream
1 tsp. vanilla extract
1 1-lb. loaf Trader Joe’s cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins
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 degrees.
Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly. Serve warm with spiced rum sauce.
Spiced rum sauce recipe:
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy whipping cream
2 tbsp. dark rum
3/4 tsp. ground cinnamon
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.)
Recipe from Epicurious.