Belizean Bread Pudding

Hi welcome to Caribbeanj. Thank you for coming into the kitchen with me.
Ingredients:
1 loaf white bread, or French bread (torn into bite-sized pieces)
1 - 2 cans evaporated milk
6 ozs / 1 can sweetened condensed milk
3 eggs, slightly beaten
4 tbsps unsalted Butter, melted
1/2 cup Brown and white sugar
1 cup raisins, soaked overnight in 1/2 cup spiced rum
2 tbsps vanilla essence
1 tsp ground Cinnamon
1/4 tsp freshly grated or ground nutmeg
1/4 tsp Allspice
1/8 salt
Butter Rum Sauce:
1/2 cup Unsalted Butter
1 cup white sugar
1 egg yolk
1 cup whole milk
1/4 cup spiced rum
1 tsp freshly or ground nutmeg
1 tsp vanilla essence
Instructions:
Bread Pudding:
Preheat oven to 350 degrees
Drain the soaked raisins and set aside.
Grease a 9x13 inch baking dish. In a large bowl trier bread into pieces and soak with milk. Press with your hands until well mixed and the milk has been absorbed. In a separate bowl beat eggs, sugar, melted butter, vanilla, spices and salt together. Gently stir the rum-soaked raisins the mixture.
Pour in the bread mix and bake at 350 degrees for 35-45 minutes until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
Butter Rum Sauce:
In a saucepan, melt butter; add sugar, milk, and egg yolk, whisking to blend well. (Add a little butter sauce to egg yolk before adding to saucepan so egg to temper the egg. This means slowly diluting it with a bit of the hot liquid to prevent scramble egg.
Stir constantly over low heat until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in spiced rum to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
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[@55BROB]

Looks good.

[@dorothymarie2060]

Oooooooo I would like some. Call me later 💖💖

[@RandiPie71]

Me too! 😋