Serves: 6
Total Calories: 593

2 cups milk
1 cup heavy cream
3 eggs
2 egg yolk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
3/4 cup raisins
bread from the hollowed out bread bowl, cut into bite sized cubes
1 to 1 3/4 pound Bread Bowl
SAUCE
2 cups brown sugar
1/2 cup rum (preferably dark)
1 teaspoon cornstarch
1 tablespoon cold water
1/2 cup heavy cream

1. Preheat the oven to 350°F.

2. Combine the milk and cream in a medium saucepan over low heat, and bring to a gentle simmer. Remove from the heat and let cool a bit.

3. Place the eggs, egg yolks, vanilla, and cinnamon in a medium bowl, and beat until smooth. Add the raisins.

4. Stirring gently, slowly add the cooled milk mixture to the egg mixture. Add the bread.

5. Pour the mixture into the bread bowl. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 40 minutes or until the top browns. Carefully remove the foil and continue to bake another 3 minutes.

6. While the pudding bakes, prepare the sauce. Heat the brown sugar and rum in a small saucepan over low heat, while stirring to dissolve the sugar. Combine the cornstarch and water, then add it to the saucepan along with the cream. Increase the heat and bring to a gentle boil for 4 minutes, or until the sauce thickens. Remove from heat, and let cool.

7. Spoon portions of the bread pudding onto individual serving plates, drizzle with sauce, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 593
Calories from Fat: 231

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
S'mores Sourdough Fondue
Mimosa Bowl
Caramel Apple Casserole
Chef Chris Vrattos's Sourdough Bread Pudding
After Dinner Vanilla Parfait