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Firehouse Beach Cafe Bread Pudding

16 servings

BREAD PUDDING

• 2 sticks butter (divided use)
• 1 1/2 pounds white sourdough bread
• 5 eggs
• 3 cups milk
• 1 3/4 cups sugar (divided use)
• 1/4 teaspoon salt
• 3 tablespoons vanilla extract
• 1 1/2 cups raisins, softened
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

PRALINE SAUCE

• 2 sticks butter
• 1 cup dark brown sugar
• 1 cup heavy cream
• 1 teaspoon rum extract

Preheat the oven to 350 degrees. Use a little of the butter to grease a deep 9-by-13-inch pan.

Tear bread into bite-size pieces. Place in a bowl. In another bowl, mix eggs, milk, 11/2 cups sugar and salt. Add the vanilla. Pour mixture over bread and let soak.

Soften raisins by placing them in a small bowl and covering with very hot water. Drain water. Add raisins, cinnamon and nutmeg to bread mixture.

Place the mixture into the prepared baking pan. Pat down evenly. Sprinkle top with remaining 1/4 cup sugar. Dice remaining butter and scatter over the top. Cover top with foil.

Set baking pan in a larger pan filled with water to come halfway up the sides of the baking pan. Bake 50 to 60 minutes, or until pudding is firm. Remove from oven. Cool and cut into portions. Serve with Praline Sauce.

For Praline Sauce: In a saucepan, combine the ingredients and bring to a boil, then set aside to cool.

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