Thanksgiving Bread Pudding

Name: Thanksgiving Bread Pudding
Total time: 535
Yield: 14
Ingredients: 3 cups cubed bread; 2 cups white sugar; 2 cups half-and-half; 5 large eggs, beaten; 2 teaspoons pure vanilla extract; ½ cup raisins; 1 cup packed light brown sugar; ½ stick unsalted butter, softened; 1 cup white sugar; 1 stick unsalted butter, melted; 1 large egg, beaten; 2 teaspoons pure vanilla extract; ¼ cup rum

Recipe by DAWNMARIEF from allrecipes.com

Dessert 9 Hr. 55 Mins.

Ingredients

14 servings

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3 cups cubed bread
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2 cups white sugar
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2 cups half-and-half
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5 large eggs, beaten
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2 teaspoons pure vanilla extract
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½ cup raisins
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1 cup packed light brown sugar

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½ stick unsalted butter, softened
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1 cup white sugar
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1 stick unsalted butter, melted
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1 large egg, beaten
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2 teaspoons pure vanilla extract
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¼ cup rum

Instructions

Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
Bake in the preheated oven until set, 35 to 45 minutes.
While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
Remove bread pudding from the oven. Drizzle rum sauce over top and serve.