2 loaves of 3-4 days old brioche bread, cubed in to 1 inch pieces
1 (12 ounce) can carnation evaporated milk
1 (14 ounce) can condensed milk
1 cup of whole milk
1/2 cup of white sugar
1 teaspoon salt
4 large eggs
1/4 teaspoon rum extract
1 tablespoon vanilla essence
1/2 cup of chopped pecans
1 cup of semi sweet chocolate chips
1 cup raisins
2 tablespoon butter
1 table spoon flour
2 cups heavy whipping cream
1/4 teaspoon salt
1 teaspoon vanilla essence
1/2 cup of sugar
In a large bowl, add the chopped brioche bread.
In the bowl of a stand mixer add the eggs, all the milk, sugar, salt, rum extract and whisk for 2-3 minutes. Just until the sugar is combined and the eggs are mixed.
Pour this mixture into the bread. Add the pecans, chocolate chips and raisins. Using your hands mix everything together. Try squishing the bread between your fingers, to soften and break it up even more.
The bread has to soak for at least 30 minutes. We want that bread nice and soft and soaking up all that milk.
Preheat the oven to 375 degrees.
Grease your baking dish with butter and a dusting of flour. Do not skip this step or your bread pudding will stick to your pan.
Once the bread has soaked, add it to your pan or pans.
Place it in the oven for 40-50 minutes or until the tops are a nice, brown color.
When you remove it from the oven, allow it to sit for a few minutes while to whip up the cream sauce.
To Make the Cream Sauce
In a small saucepan on medium heat, add the butter. Once the butter has melted, add the flour and whisk until there are no lumps. Allow the butter and flour to cook for 5-7 minutes constantly whisking.
Add in the cream, sugar, salt and the essence. Keep mixing until the mixture is thick and coats the back of a spoon.
Pour some of the sauce over a slice of your bread pudding and serve with some type of fruit to help with the richness of this pudding.