Very Simple & Tasty Old Fashioned Bread Pudding (With Sugar Free & Bourbon Sauce Options)

I made this old fashioned bread pudding
for my husband, parents and neighbors ~
They all loved it and asked for more!

Ingredients:

1 cup raisins

1 teaspoon rum extract

1 (12 ounce) can evaporated milk

1/2 cup coconut milk or milk of choice

2 tablespoons butter

1 teaspoon vanilla

1/3 cup granulated sugar**

1/3 cup packed brown sugar**

pinch of salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

6 cups stale bread or dinner rolls, cut into 2 inch cubes

2 eggs beaten

whipped cream (optional)

nutmeg (optional)

Method:

Place the raisins in a small saucepan. Add just enough water to cover. Stir in the rum extract. Heat over medium heat just until the water begins to bubble. Remove from the heat and let steep for 10 minutes. Drain the liquid. Set aside. (I make ice cubes with the raisin liquid to add to smoothies.)

Add the evaporated milk, coconut milk, butter, vanilla, sugars, salt, cinnamon and nutmeg to a saucepan. Heat and stir over low heat just until the butter is melted. Set aside to cool.

Butter a 9 inch square baking dish. Gently toss or stir together the raisins and cubed bread. Layer into the prepared pan.

Whisk the eggs into the cooled milk mixture. Pour over the bread. Allow to soak for one hour. Preheat oven to 350*. Line a baking sheet with aluminum foil. Place the pan of bread mixture on the lined baking sheet. Bake for 20 minutes. Lightly cover with foil to prevent over browning and return to the oven for another 25 minutes, or until a knife inserted half way between the center and edge of the pan comes out clean. Allow to rest for 5 to 10 minutes. 

I used brown bread from The Cheesecake
Factory restaurant that I had been saving in
a large storage bag, in the refrigerator. Any
stale bread will work.

Serve warm or at room temperature. If desired, garnish with whipped cream. 

**When I make this bread custard, I use Lakanto Monkfruit Baking Sweetener and Lakanto Golden Sweetener instead of the white and brown sugars. Any sweetener of your choice will work. If you are not using the "Baking" sweetener, I recommend pulsing your sweetener in a food processor, before using in any recipe, to create baked goods with a finer texture.

Notes: 

This bread pudding is simple and foolproof. It is perfect to serve for breakfast, brunch or dessert. (My husband didn't think he liked bread pudding, until he tried this dish.

If desired, you can elevate this dish by serving with:  Simple & Delicious Vanilla Bourbon Sauce https://carriekitchencreations.blogspot.com/2022/01/simple-delicious-vanilla-bourbon-sauce.html