Ingredients:

  • 8 cups day-old bread, cubed (about 1 loaf) (240g)
  • 4 large eggs (200g)
  • 2 cups whole milk (480ml)
  • 1 cup heavy cream (240ml)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon ground cinnamon (2g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon salt (1.5g)
  • ½ cup raisins or pecans (optional) (75g)
  • ½ cup unsalted butter (113g)
  • 1 cup packed brown sugar (220g)
  • ½ cup heavy cream (120ml)
  • ¼ cup dark rum (60ml)
  • 1 teaspoon vanilla extract (5ml)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in the cubed bread until well coated. Let soak for 30 minutes.
  3. Gently fold in raisins or pecans, if using.
  4. Pour the bread mixture into a greased 9x13-inch baking dish.
  5. Bake for 45 minutes, or until the top is golden brown and the custard is set.
  6. In a saucepan, melt butter over medium heat. Stir in brown sugar, cream, rum, and vanilla. Cook until smooth and slightly thickened, about 5 minutes.
  7. Allow bread pudding to cool slightly, then serve warm with a drizzle of rum sauce.