My Mom’s birthday was this past weekend so I wanted to make special dessert for her other than cake and ice cream. That’s when I remembered that she had been asking for the past year for me to make her my bread pudding that I made a few years back. This is hands down the BEST bread pudding I have ever had. After making it, I’ve actually been disappointment when ordering it out at restaurants because it never lives up to my homemade favorite. This recipe comes from a 2001 issue of Bon Appetit.

• 8 large eggs (I would use 6 or 7 because it can get a bit too custardy at 8)
• 3 1/2 cups whole milk
• 2 cups sugar
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla extract
• 1 1-pound loaf challah cut into 1-inch cubes
• 1 Tbsp of Cinnamon
• 1 cup golden raisins (I am not a raisin fan so a substitute of bananas or  pecans work well here!)

For Spiced Rum Sauce:

• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• 2 tablespoons spiced rum or dark rum
• 3/4 teaspoon ground cinnamon

Preparation

Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, cinnamon and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).

While cooling, prepare the spiced rum sauce.

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.

Serve warm and enjoy!

Happy Cooking!