Bread Pudding with Rum Sauce

Step 1

Spray a 9x13-inch baking dish with cooking spray, and place the cubed bread into the baking sheet in an even layer.

Step 2

In a large bowl, whisk the eggs.Then add the milk, sugar, cinnamon, vanilla extract, and nutmeg. Pour the mixture over the breadcrumbs, and cover the dish with plastic wrap. Refrigerate for at least 30 minutes (longer if possible).

Step 3

Preheat the oven to 350°F, and bake the bread pudding for 45 to 50 minutes or until the top is set and golden brown in color.

Step 4

Place the sugar, heavy cream, and butter in a medium saucepan. Cook over low to medium heat, while stirring constantly to prevent burning.

Step 5

After the sugar melts completely, carefully pour in the rum. Stir to combine, and continue to cook for another 1 to 2 minutes. Remove from heat.

Step 6

Serve the bread pudding on individual plates, and drizzle with rum sauce.

Step 7

See post for storage options.