Cinnamon Swirl Bread Pudding with Maple Butter Rum Raisin Sauce

• Produce

  • 1/2 cup California raisins

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Maple syrup, real

• Baking & Spices

  • 1 Pinch Baking soda
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 10 oz. loaf Cinnamon swirl bread

• Dairy

  • 3 tbsp Butter
  • 2 cup Half and half, fat free

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on ihearteating.com

Description

Directions

• For the bread pudding, preheat oven to 325 F.
• Cut bread into cubes, and add to a baking dish.
• In a medium bowl, whisk together half and half, eggs, and vanilla extract.
• Pour over bread cubes.
• Let the bread stand for about 20 minutes to absorb some of the liquid.
• Bake for 45-55 minutes, or until done. If it starts to get too brown, tent with foil.
• To make the sauce, add maple syrup, raisins, butter, and rum extract to a small saucepan.
• Simmer for about 10 minutes.
• Remove from heat, and stir in baking soda.
• Serve bread pudding warm or cold topped with sauce.