Cinnamon Raisin Bread Pudding with Rum Sauce

Rum, raisins, butter, cream… the ultimate in comfort food for a cold winter’s night.

Rum Sauce:
2½ cups whole milk
6 large egg yolks
1/3 cup sugar
3 Tbsp. dark rum
1 tsp. pure vanilla extract

Cinnamon Raisin Bread Pudding:
12 slices cinnamon swirl bread
4 Tbsp. unsalted butter
½ cup raisins
4 large eggs
2 cups whole milk
½ cup heavy cream
½ cup sugar
1 tsp. pure vanilla extract

Preheat oven to 350°F; butter a 1½-quart shallow baking dish. Place dish on a foil-lined baking sheet.

Make sauce: In a large pan, bring milk to a simmer over medium-high heat. Set a fine-mesh strainer over a bowl; put bowl in a container of ice water.

In a large bowl, whisk yolks with sugar until thick, about 3 minutes. Gradually whisk in hot milk. Return to pan; cook over low heat, stirring, until slightly thickened and mixture coats the back of a spoon, 3-10 minutes. Strain into bowl; stir in rum and vanilla. Let cool, stirring occasionally. Press plastic wrap directly onto the surface; cover and chill for at least 2 hours and up to 2 days.

Make pudding: Spread 1 side of each bread slice with butter. Cut bread into 1-inch pieces, transfer to baking dish and sprinkle with raisins.

In a bowl, whisk eggs, milk, cream, sugar and vanilla. Pour over bread. Bake until tip of a knife inserted into center comes out clean, 45 to 55 minutes. Cool for at least 20 minutes. Serve with sauce.