# Components:
→ Bread Pudding
01 - 6 cups day-old brioche or challah, cubed
02 - 2 cups eggnog
03 - 4 large eggs
04 - 1/2 cup granulated sugar
05 - 1/2 cup whole milk
06 - 2 teaspoons vanilla extract
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cinnamon
09 - 1/2 cup golden raisins, optional
10 - 2 tablespoons unsalted butter, melted
→ Rum Sauce
11 - 1/2 cup granulated sugar
12 - 1/4 cup unsalted butter
13 - 1/2 cup heavy cream
14 - 2 tablespoons dark rum
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Distribute bread cubes evenly in the greased dish. Sprinkle golden raisins over the bread if using.
03 - In a large mixing bowl, whisk together eggnog, eggs, sugar, milk, vanilla extract, nutmeg, and cinnamon until fully combined.
04 - Pour custard evenly over bread cubes. Gently press bread into custard to absorb. Allow to stand for 10 minutes.
05 - Drizzle melted butter over the soaked bread.
06 - Bake for 40 to 45 minutes, or until custard sets and the top is golden brown.
07 - While pudding bakes, combine granulated sugar and butter in a saucepan over medium heat, stirring until melted. Add heavy cream, dark rum, vanilla extract, and pinch of salt. Simmer gently, stirring constantly, until sauce thickens (about 5 minutes). Remove from heat.
08 - Serve bread pudding warm, generously drizzled with rum sauce.
