Rustic Bread Pudding with Spiced Rum Sauce

Obviously I made one big sweet blueberry bread, I had enough leftover to make some dessert out of it.

Ingredients:

For the bread pudding:

• 1 pound sweet bread, coarsely shredded
• 8 large eggs
• 3 1/2 cups whole milk
• 1 1/2 cups whipping cream
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup dried blueberries

For the spiced rum sauce:

• 1 cup (packed) brown sugar
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup whipping cream
• 3 teaspoons dark rum
• 3/4 teaspoon ground cinnamon

Directions:

• To make spiced rum sauce: In a medium saucepan over medium heat, stir butter and brown sugar until melted and smooth. Add rum, cream and cinnamon, and bring to simmer. Continue cooking until the sauce is reduced to about 1 1/2 cups. Remove from heat and set aside.
• To make the bread pudding: Preheat the oven to 350 degrees F. Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, whipping cream, sugar, vanilla extract and cinnamon in a large bowl until well blended. Place shredded bread and dried blueberries in the greased baking dish. Pour the egg mixture onto the bread. Bake in the oven until puffed and golden brown, about 1 hour. Remove from the oven, and drizzle the pudding with spiced rum sauce immediately. Cool down slightly and serve warm.

Recipe is adapted from Epicurious.com