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Devilish Desserts: Pumpkin Bread Pudding with Rum Sauce

Source of Recipe

hauntedbay.com


List of Ingredients

3/4 cup golden raisins
4 lg. whole eggs
1 cup sugar
1/2 tsp. salt
4 cups milk
2 1/2 tsp. pure vanilla extract
2 tbs. butter, melted, plus more for dish
2 tsp. light-brown sugar
5-6 cups day-old Pumpkin Challah, cubed
1/2 cup heavy cream
3 tbs. confectioners’ sugar
5 lg. egg yolks
1/4 cup dark rum, or more to taste


Recipe

Heat oven to 350 degrees. Place raisins in a sm. bowl, and cover with hot water. Let soak until plump. Drain, and set aside.

In a lg. bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 tsp. vanilla extract.

Butter a 9 in., 1 1/2 qt. ceramic baking dish with sides that are at least 1 1/2 in. high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.

Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 - 60 min. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.

Meanwhile, prepare the rum sauce:
Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners’ sugar in a saucepan; place over med. heat, and heat just until bubbles form around the edges. Remove from heat.

Prepare an ice-water bath, and set aside. In a med. bowl, whisk egg yolks with remaining tsp. vanilla.

Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 min.

Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tbs. butter; stir until combined. Let stand until mixture is chilled.

Serve bread pudding warm or at room temperature, with the rum sauce on the side.