Preheat oven to 350 degrees F.
Spray a 13 by 9-inch baking dish with nonstick cooking spray.
brioche into 1-inch pieces and place in prepared dish
In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
Cook 50 min.
Caramel Rum Sauce-
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum
Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.
Originally Submitted
6/22/2011
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