Bread Pudding With Caramel Rum Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 1 lb purchased brioche bread
• 5 cups cold whole milk
• 2 (4 1/2 ounce) boxes jello brand american custard mix
• 1/3 cup dark rum
• 2 egg yolks, beaten
• 1/4 teaspoon ground nutmeg
• 1/2 cup pecan pieces, lightly toasted & chopped
• 1/2 cup golden raisin (optional)
• 2/3 cup butterscotch caramel sauce (smucker's)
• 3 tablespoons heavy cream
• 3 tablespoons dark rum

Recipe

• 1 bread pudding:.
• 2 preheat oven to 350ºf.
• 3 spray a 13x9" baking dish with nonstick cooking spray.
• 4 soak the raisins in the rum for at least 5 minutes.
• 5 tear brioche into 1" pieces and place in prepared dish.
• 6 in a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
• 7 whisk until well blended.
• 8 stir in nuts and raisins, if using.
• 9 pour over brioche; press down gently on brioche to submerge into custard.
• 10 let stand 10 minutes, or until brioche absorbs custard slightly.
• 11 bake for 50 minutes, or until top is golden brown and bread pudding puffs.
• 12 serve warm with caramel rum sauce.
• 13 caramel rum sauce:.
• 14 combine caramel sauce, cream and rum in medium glass bowl.
• 15 heat in microwave for 45 seconds.
• 16 whisk to blend.
• 17 drizzle over bread pudding.
• 18 serve warm and enjoy!