Rum and Raisin Bread Pudding

Ingredients

For the Bread and Raisins

• 6 day-old butter croissants, torn into pieces
• 1 loaf day-old brioche bread, cubed
• 3/4 cup raisins
• 1/3 cup dark Jamaican rum

For the Custard

• 3 eggs
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 brown sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch salt
• 2 - 4 tbsp dark Jamaican rum, optional, in custard

For the Rum Sauce

• 6 tbsp heavy cream
• 6 tbsp brown sugar
• 6 tbsp butter
• 3 tbsp dark Jamaican rum

Directions

1. Place raisins in a small bowl and pour over 1/3 cup dark rum. Cover and let sit at room temperature for at least 30 minutes, (or overnight for best results) until plump and rehydrated. 
2. Add croissant and brioche pieces to the baking dish and scatter soaked raisins and any leftover rum evenly over the bread. 
3. In a large bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, salt, and 2–4 tbsp rum (if using). Pour custard evenly over the bread mixture, pressing down lightly to help the bread absorb the liquid. Let sit for 15-20 minutes. 
4. Preheat the oven to 350°F (175°C). Bake for 45-55 minutes until golden brown and custard is just set (knife inserted in the center should come out mostly clean). If the top begins to brown too quickly, loosely cover with foil. 
5. Cool pudding slightly before slicing. Drizzle generously with warm rum sauce and enjoy! 

Rum Sauce

1. In a saucepan over medium heat, melt butter. Stir in brown sugar, cream and gently cook 2-3 minutes until smooth and slightly thickened. Remove from heat and stir in rum. Set aside.