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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Rum Raisin Bread Pudding Recipe

Brought to you by Rosemary House B&B

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Cook Time: 1 hr	Prep Time: 15 min
Yield: 6 servings	Inactive Prep Time: 8 hr

Ingredients:
1 tablespoon corn syrup
1/2 cup brown sugar
3 teaspoons rum extract
1/4 cup butter
12 slices cinnamon raisin bread
3 eggs
2 1/2 cups Half & Half, half milk, half cream
3 tablespoons sugar
2 teaspoons pure vanilla extract
Pinch salt

Instructions:
Combine the corn syrup, brown sugar, 1 teaspoon of rum extract, and butter in a 9" x 13" casserole dish. Melt the mixture together in a microwave or warm oven until smooth. Layer the cinnamon raisin bread over the brown sugar mixture, cutting the bread to fit if necessary. Beat the eggs in a medium bowl until thick and lemon colored. Add the Half & Half, sugar, vanilla, 2 teaspoons rum extract, and salt and mix until well blended. Pour the egg mixture over the bread. Cover tightly with foil and refrigerate overnight. Preheat the oven to 350°F. Bake covered for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown. Cut the dish into 6 squares and serve hot.

Notes:
For added raisin flavor, add 1/2 cup raisins to the egg mixture.

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