Decadent Rum Raisin Bread Pudding

I’ve always been fond of bread pudding. As the weather cools and the fall leaves turn colors  I start to crave comfort foods and this one is at the top of the list. But as much as I love it, I never really thought of it as a dessert…it was more of a snack. It just has never had the ‘wow’ factor I look for in my dessert (meaning it just didn’t have the creamy, fattening, super high calorie count that makes my mouth sing) . So I’ve experimented a bit and finally found  a version that brings me all the comfort of traditional bread pudding but definitely has the “WOW” factor! I love this recipe. It has a richness and decadence that takes this old fashion favorite to a whole new level.

Half a loaf of good homemade bread (I use sourdough) or a good quality store-bought brioche, cubed

1 cup water

1 cup liquid French Vanilla coffee creamer

1 cup rum

1 Tbsp vanilla

1 tsp cinnamon

½ tsp nutmeg

1 cup brown sugar

½ cup raisins

3 eggs, beaten

Place cubed bread into a large mixing bowl.

In sauce pan add creamer, water, rum, vanilla, brown sugar, cinnamon, nutmeg  and raisins. Heat till warm and simmer till sugar dissolves.

Pour the mix over the bread crumbs and let stand for 20-30 minutes till the bread absorbs the liquid.

Add the beaten eggs and turn very gently so that it’s completely mixed, but the bread doesn’t turn to mush.

Pour into a buttered baking dish and bake for 50 minutes @350.