![Hot Buttered Rum Bread Pudding](https://cdn.statically.io/img/www.southernliving.com/thmb/O3Leds6Ey5VvalW7lhvzCCeKtpw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2617001_spiri_bread_pudding_352_1_0-2000-9d06b028f191433bae773eee51b55e23.jpg)
Ingredients
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2 cups half-and-half
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2 cups whole milk
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1 1/2 cups granulated sugar
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6 large eggs
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1/4 cup unsalted butter, melted
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1/2 teaspoon ground cinnamon
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1/8 teaspoon black pepper
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4 teaspoons vanilla extract, divided
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1 1/2 teaspoons kosher salt, divided
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15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
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1 cup golden raisins
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1 cup (8 oz.) gold rum
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1/2 cup packed light brown sugar
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1/2 cup unsalted butter
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1/4 cup heavy cream
Directions
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Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.
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Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.