Bread Pudding with Coconut Rum Sauce

Jennifer Adams sent this one in. Brioche instead of French bread, a custard heavy on cinnamon and vanilla, and a coconut rum sauce that comes together on the stove while the pudding bakes.

Ingredients

• 1 loaf brioche, cubed
• 5 tablespoons butter, melted and slightly cooled
• 5 large eggs, room temperature
• 2½ cups milk, room temperature, preferably whole
• 1 cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 1½ teaspoons pure vanilla extract

Coconut rum sauce

• ½ cup butter, salted or unsalted
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup heavy cream
• 2 teaspoons pure vanilla extract
• ¼ cup Malibu rum

Instructions

1. Prepare the dish. Preheat the oven to 350°F. Brush a 9x13-inch casserole dish with about 1 tablespoon of the melted butter.
2. Add the bread. Add the bread cubes to the prepared casserole dish.
3. Make the custard. In a large bowl, whisk together the melted butter, eggs, milk, granulated sugar, cinnamon, nutmeg, and vanilla.
4. Soak. Pour the egg mixture over the bread, cover, and let it sit about 30 minutes to absorb the custard.
5. Bake. Bake 35 to 45 minutes, until the custard is set and the top is lightly browned. Cool on a wire rack 10 to 15 minutes.
6. Start the sauce. Meanwhile, combine the butter, granulated sugar, brown sugar, and cream in a small saucepan. Heat over medium, stirring constantly, until the mixture coats the back of a spoon. It bubbles a lot, so it needs constant stirring.
7. Finish the sauce. Remove from the heat and cool 10 minutes before stirring in the vanilla and rum. Be careful, it may still bubble up.
8. Serve. Pour the warm sauce over the bread pudding. Pour on individual slices if you think you might have leftovers.