Ingredients
1 cup sugar
1 stick butter softened
5 eggs beaten
1 pint heavy whipping cream
Dash of cinnamon
1 tbsp vanilla extract
1/4 cup raisins
12 1 inch thick slices of fresh or stale French bread
Clear Rum Sauce: 1 cup sugar
2 1/4 cups water divided
1 tsp ground cinnamon
1 tbsp unsalted butter
1/2 tsp cornstarch
1 tbsp light or dark rum
Preparation
Preheat oven to 350 degrees
Cream together sugar and butter in a large bowl
Add eggs, cream, cinnamon, vanilla and raisins, mixing well
Pour into a 9 inch round 1 and 3/4 inch deep pan
Arrange bread slices flat in mixture - let stand 5 minutes
Turn bread over and let stand 10 minutes longer then push bread down so most is covered by the mixture. Do not break the bread
Set the pan in a larger pan filled with water. Water should come within 1/2 inch from the top of the smaller pan
Cover with aluminum foil and bake 45-50 muntes, uncovering pudding during the last 10 minutes to brown the top. When done the custard should be soft, not firm
When pudding is about room termperature, pour some rum sauce over pudding
Rum sauce: In a medium size saucepan, combine sugar, 2 cups water, cinnamon and butter- bring to a boil
In a small bowl blend cornstarch with remaining 1/4 cup water and whisk into the sauce- simmer, stirring until sauce is clear
Remove from heat and add rum. Sauce will be thin
