Cinnamon Bread Pudding with Salted Chocolate Rum Sauce

Preheat the oven to 350 F.

To make the bread pudding, add the milk, cream, salt and sugar to a pot and heat on a medium flame until it’s barely bubbling and the sugar has dissolved.

Crack the eggs into a small bowl and temper them by slowly whisking in a tablespoon or two of the hot milk to avoid scrambling them. Then add them into the milk pot along with the vanilla and cinnamon. Cook on medium heat, stirring frequently, until the mixture is thick enough to coat the back of a spoon. Do not over-cook. Remove from heat and set aside.

Place the bread cubes into a baking dish (mine is about 9″ x 5″) and pour the cooked custard over it. Make sure it soaks all the way through to the bottom. Put pan into the oven and bake for 35-40 minutes or until the custard has set. Remove from oven.

Make the sauce by melting the sugar in a pot over a low to medium flame. Do not walk away. When the sugar has completely liquefied, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Stir in the chocolate, cinnamon and sea salt. Remove from the heat and immediately stir in the spiced rum.

Serve squares of bread pudding with the sauce drizzled over the top.