Rum Raisin Bread Pudding With Salted Caramel Sauce

• 1/4 cup dark raisins
• 2 tablespoons spiced rum
• 1 cup (1/2 stick) butter, @ room temp
• 8 pieces 1-inch thick slices of crusty bread, like ciabatta
• 3 free-range eggs
• 1 cup heavy cream
• 1 pinch freshly ground nutmeg
• 2 tablespoons butter
• 3/4 cup heavy cream
• 1 teaspoon coarse salt

1. Toss raisins into a little bowl and drizzle with rum. Set aside to plump up, at least 30 mins. rnrnButter a rectangular baking dish and set aside.rnButter each slice of bread on both sides and arrange in the baking dish, overlapping and snug.rnWhisk eggs, cream, cinnamon, nutmeg and vanilla.rnPour the custard over the bread and sprinkle the rum-soaked raisins.rnrnCover with foil and pop into the fridge at least for 30 mins or overnight.rnrnPreheat the oven to 375*F.rnrnPlace the baking dish into a deep roasting pan.rnAdd enough hot water to come halfway up the sides of the dish.rnrnBake 45 minutes until golden brown.rnCarefully remove from the oven.rnLift the baking dish out of the water bath and set onto a metal rack to cool a bit.rnExpect a layer of molten butter on top. The pudding will soak the butter up as it cools.rnrnbread puddingrn.
2. Make the sauce.rnrnMelt the butter over medium heat.rnWhisk in the sugar and cream.rnOnce the sauce begins to boil, reduce the heat and simmer, uncovered for 10 mins, stirring frequently.rnrnSpoon sauce over the warm pudding, sprinkle coarse salt evenly and serve with berries and freshly brewed hot coffee

dark raisins, rum, butter, crusty bread, eggs, heavy cream, ground nutmeg, butter, heavy cream, coarse salt

Taken from food52.com/recipes/77308-rum-raisin-bread-pudding-with-salted-caramel-sauce (may not work)