Cinnamon-Raisin Bread Pudding with Rum Sauce

Ingredients

• 12 slices cinnamon swirl bread 
• 3 tablespoons rum dark
• 6 large egg yolks 
• 4 large eggs 
• 0.5 cup heavy cream 
• 0.5 cup raisins 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 4 tablespoons butter unsalted
• 1 teaspoon vanilla extract 
• 0.2 cup milk whole
• 2 cups milk whole

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• sieve
• plastic wrap
• baking pan
• aluminum foil

Directions

1. 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.
2. 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 to 10 minutes. Strain into bowl; stir in rum and vanilla.
3. Let cool, stirring occasionally. Press plastic wrap directly onto the surface; cover and chill for at least 2 hours and up to 2 days.
4. Make pudding: Preheat oven to 350F; butter a 1 1/2-quart shallow baking dish.
5. Place dish on a foil-lined baking sheet.
6. Spread 1 side of each bread slice with butter.
7. Cut bread into 1-inch pieces, transfer to baking dish and sprinkle with raisins.
8. In a bowl, whisk eggs, milk, cream, sugar and vanilla.
9. Pour over bread.
10. Bake until tip of a knife inserted into center comes out clean, 45 to 55 minutes. Cool for at least 20 minutes.
11. Serve with sauce.