Bread Pudding With Rum Raisin Custard Sauce

Holidays are a time to share and spread the holiday cheer, and one thing that unites people in this festive season is definitely Food. Usually, when you plan a party, you try to go for individual desserts, as they look great and feel sophisticated. but if you are looking for a grand holiday dessert, try this traditional Bread Pudding, recipe courtesy of Woman’s Day magazine (photo by Con Poulos), baked in a casserole with Pannetone soaked in a Rum, Raisin and Cream Sauce, and flavored with spices and orange zest. All the warm and wintery holiday flavors come together beautifully in this classic recipe; the cinnamon & nutmeg flecked custard gives it a creamy texture, while the raisins steeped in a mix of rum and orange juice lend it an elegant flavor that makes it extra-special. The whole family can share from the same pot – just pass around spoons to everyone for a deliciously sweet end to your holiday meal!

Bread Pudding with Rum-Raisin Custard
Serves approximately 6 adults

Ingredients
Butter for the pan
2 tsp orange zest
1/4 cup orange juice
1/2 cup spiced rum
1 1/2 cups raisins
6 large eggs
2 cups whole milk
1 cup heavy cream
1 cup sugar
2 tsp pure vanilla extract
1⁄2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 lb white bread such as brioche or pannetone, cut into 1 1/2-inch pieces

Method
Heat oven to 375°F. Butter a shallow 8-in. square or 11 x 7-in. rectangular baking dish and keep ready.

Pour the orange juice into a small saucepan. Add the rum and raisins, and bring to a boil, for about 5 minutes. Remove from heat and let sit for 10 minutes. Drain the raisins, discarding any extra liquid, and set aside.

Meanwhile, in another large bowl, whisk together the eggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg. Add the bread, raisins and orange zest, and toss well to combine.

Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean, and the pudding gets a lovely golden-brown color, about 30-35 minutes. Serve warm or at room temperature.

For individual servings, cut out portions of the pudding and layer it on dessert plates. Top it with some homemade Caramel Sauce and whipped cream, and serve.

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