Bread Pudding with Rum Sauce

Bread Pudding with Rum Sauce

1/4 cup unsalted butter, softened

1 cup confectioners’ sugar

1 (1-pound) loaf dry French bread

2 cups sugar

4 eggs

2 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 quart milk

1 cup shredded sweetened coconut

1/2 cut raisins

Mix the butter and confectioners’ sugar in a bowl until creamy. Coat the sides and bottom of a 9×13-inch baking dish with half the butter mixture.

Chill the dish in the refrigerator or place in a cool location.

Remove the ends and bottom crust from the bread loaf. Cut the loaf into 1/2-inch slices. Whisk the sugar, eggs, egg yolks, vanilla, cinnamon and nutmeg in a large bowl until blended. Stir in the milk, coconut and raisins.

Push the bread slices gently into the milk mixture. Let stand for 30 minutes, turning the slices occasionally.

Pour the bread mixture into the prepared dish and pat down. Push the raisins into the mixture to prevent burning.

Heat the remaining butter mixture in a saucepan until melted, stirring frequently. Drizzle over the prepared layer.

Arrange the baking dish on a baking sheet and place on an oven rack in the top third of the oven. Bake at 325 degrees for 45 to 50 minutes or until set. Drizzle each serving with rum sauce.

Rum Sauce

1 cup confectioners’ sugar

1/2 cup heavy cream

1/4 cup unsalted butter

1 tablespoon dark rum

Combine the confectioners’ sugar, cream and butter in a saucepan. Bring to a boil over medium heat, stirring constantly.

Remove from heat.

Stir in rum. Serves 15.