A delightful twist on the classic bread pudding, enhanced with warm spices and a luscious rum sauce.
Preheat your oven to 350°F (180°C) and grease a baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the milk, eggs, brown sugar, rum, and vanilla extract until well combined.
Ensure the sugar is fully dissolved for a smooth custard.
Add the bread slices and raisins to the custard mixture, ensuring they are fully submerged. Let sit for 10 minutes.
Allowing the bread to soak ensures it absorbs the custard for a moist pudding.
Pour the mixture into the prepared baking dish and sprinkle with chopped pecans.
Distribute the pecans evenly for consistent flavor.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
In a saucepan, combine the brown sugar and flour. Gradually whisk in the cream, milk, rum, and vanilla extract.
Whisk constantly to prevent lumps and ensure a smooth sauce.
Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and let cool slightly.
The sauce will thicken further as it cools, so don't overcook.
Serve the warm bread pudding drizzled with the rum sauce. Enjoy!
For an extra indulgence, serve with a scoop of vanilla ice cream.
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