Bread Pudding with Rum (Bermuda)

Bread pudding is a popular English dessert that is commonly eaten in Bermuda. This dish tends to come out during the Christmas holiday season, but its a great dish to eat at any time of the year.

Pudding:
2 cups sugar
5 eggs beaten
2 cups milk
2 tsp. vanilla butter rum extract (you can use plain vanilla or even almond if you wish)
3 cups Italian bread, cubed (leave out overnight or use stale bread)

Sauce:
1 cup sugar
1 chunk fresh ginger
1 egg
1 stick butter, melted
¼ cup black rum

Garnish:
toffee bits
pineapple

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 13x9x2" pan.

For the Pudding:
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

Pour bread mixture into prepared pan and top with toffee its and pineapple chunks and bake for 35-45 minutes, or until set. Remove from oven.

For the Sauce:
Mix together the granulated sugar, butter, egg, and sliced ginger in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum and stir well. Pour over bread pudding.

Serve warm.