Bodacious Bread Pudding

What's more comforting than bread pudding. I mean it's got carbs, eggs, cream, and best of all alcohol. I'd gladly buy a drink for the genius who figured if each of these were good on their own then together they'd be amazing; a true iconoclast proving once and for all that you indeed cannot have too much of a good thing. I digress though and leave you with the most amazing bread pudding I've even had across the seven seas (it's got rum...eh eh funny right?) Ok, I'm done....go pig out.

Yield: One 9x13 baking dish

Ingredients:

Bread Pudding:

• 1 Brioche Bread Loaf (14oz, any more and it will be dry)
• 1/4 Cup Grand Marnier
• 1/4 Cup Orange Juice
• 2 Cup Milk
• 2 Cup Heavy Whipping Cream
• 4 Eggs
• 2 Egg Yolks
• 1 Cup Sugar
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 2 tsp Cinnamon

Rum Sauce:

• 1 Cup Heavy Whipping Cream
• 1/2 Cup Sugar
• 1/4 Dark Rum
• 2 tbsp Butter

Recipe:

Bread Pudding:

Combine the milk and heavy whipping cream in a sauce pot. Scald the mixture (heat until just starting to bubble).

While waiting for the milk, whisk together the eggs, sugar, vanilla, and salt.

Whisk in the scalded milk slowly.

Next add in the orange juice, Grand Marnier, and cinnamon.

Butter the baking dish, break up the bread and line the bottom.

Slowly pour the custard over the bread ensuring that the top pieces get some custard (stir custard while pouring to prevent settling of the cinnamon). Let this sit for 30min.

While the bread pudding is soaking start on the rum sauce. In a sauce pan on med-low heat melt the butter.

Add in the cream and sugar.

Continue to stir until the sugar is dissolved. Remove from heat then add in the rum.

Bake the bread pudding at 300F for 45min. Then remove and let cool slightly.

Pour the rum sauce over the bread pudding. Note: The sauce will pool on the top and look like a lot but once you start serving it will distribute nicely.

Serve it up while it's still warm, I recommend pouring some rum over the top of each serving mmm.......