Bread Pudding with Butter Rum Sauce

4 Tablespoons melted butter, cooled

1 Tablespoon butter (for greasing 9×13 baking dish)

8 cups dried 1 inch bread cubes (I like to use French or Italian)

4 cups of milk (for a less lighter version 2 cups milk 2 cups heavy cream)

6 large eggs

1 cup light brown sugar

1/2 cup sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

5 Tablespoons of liqueur (I use Myers Rum)

3/4 cup of chopped walnuts (toasted work best)

1/2 cup golden raisins

Lightly grease 9X13 baking dish with 1 Tablespoon of butter.

Combine the milk, eggs, melted butter, sugars, vanilla, raisins, walnuts, cinnamon and liqueur in a medium mixing bowl whisk together.

Place cubed bread in a large mixing bowl add milk mixture. Stir and let sit for 30 minutes or until bread is soft and has absorbed most of the liquid.

Pour mixture into prepared dish and bake in a 350 degree oven of 45 to 50 minutes top should be golden brown and center firm.

Butter Rum Sauce

3/4 cup heavy cream

1 cup sugar

2 lightly beaten egg yolks

1/3 to 1/2 cup rum to taste (I like using Meyers Dark Rum)

In a heavy combine all ingredients except the rum cook over medium low heat constantly whisking until sauce thickens. Remove from heat immediately. DO NOT boil. Add rum, stir, allow to cool but serve warm over bread pudding.

Serve with whipped cream with or without whipped cream this is always a big hit.