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["Before you begin: Preheat oven to 350?F. Generously butter a 9- x 11-inch ovenproof pan and set aside for the bread pudding. Place the brioche cubes in a large bowl and set aside.", "In a small saucepan, add the raisins and amaretto. Bring to a simmer (small bubbles), remove from heat, cover, and let steep for 1 hour.", "In an ovenproof pan, spread the pecans in a single layer and bake for 10 minutes or until toasted. Set aside.", "In a medium-size bowl, whisk the milk, cream, sugar, eggs, and almond extract. Blend in the raisins with the amaretto. Add the toasted pecans and give it a quick stir. Pour over the brioche, and gently fold until all the bread is coated and the mixture is absorbed.
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Put the mixture into the prepared pan and bake uncovered for 30-40 minutes or until set.", "To make the sauce: In a medium-size bowl, lightly beat the egg and set aside. In a small saucepan, whisk together the cream and maple syrup. Add the butter and continue stirring until melted.
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When the sauce it hot (steamy), temper the egg by pouring a small stream of the sauce into the egg. Continue whisking the egg and add a little more until all the sauce is added. (This technique will prevent the egg from turning into scrambled eggs.)
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Pour the sauce back into the pan and cook over medium-low heat until smooth and the sauce is thick enough to coat the back of a spoon. Stir in the rum and get ready for some boozy maple deliciousness!", "Divide the bread pudding into individual serving dishes and top with a generous amount of the sauce. Best served warm. Enjoy!"]
