-
1
Set the dial to 325 and get the oven heating.
-
2
Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups.
-
3
If the bread isnt day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
-
4
Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl.
-
5
Stir in the raisins, coconut, and bread cubes.
-
6
Soak for 30 minutes.
-
7
Mix 2 tablespoons of the softened butter with the confectioners sugar and smear it over the bottom and sides of a 9 by 13-inch pan.
-
8
Pour in the bread-and-egg mixture.
-
9
Melt the remaining 2 tablespoons of softened butter and drizzle it over the top.
-
10
Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
-
11
Make the sauce while the pudding is baking.
-
12
Combine the cream, confectioners sugar, and butter in a saucepan.
-
13
Set it over medium-high heat and bring to a boil.
-
14
Keep your eye on it so it doesnt boil over.
-
15
Whisk constantly.
-
16
Turn the heat to low and simmer for 3 minutes; then stir in the rum.
-
17
Keep warm.
-
18
(Makes 1 3/4 cups of sauce.)
-
19
Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes.
-
20
Cut into squares and serve warm or at room temperature.
-
21
Douse each serving with some warm sauce.
