Instructions

Instructions for Bread Pudding

1. Preheat your smoker to 350 degrees using a mild pellet flavor such as apple or cherry.
2. Grease a 1.5 quart Pyrex loaf pan with butter.
3. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth.
4. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours in the fridge, stirring occasionally.
5. Pour mixture into the prepared pan.
6. Bake until the pudding is set in the center, about 1 hour.



7. Let cool for 5 minutes.
8. To serve, cut the pudding into 1 inch thick slices.
9. Lay each slice in the center of each serving plate.
10. Drizzle some of the Rum sauce over the pudding.
11. Top with the spiced cream and garnish with a sprig of fresh mint and confectioners' sugar.

Instructions for Rum Sauce

1. Melt butter in a medium saucepan over medium heat.
2. Combine the sugar and cornstarch, and stir into the butter.
3. Pour in milk, and cook stirring frequently until the mixture begins to boil.
4. Continue cooking until thick, stirring constantly.
5. Remove from heat, and stir in rum.
6. Serve warm.

Instructions for Spiced Cream Sauce

1. Beat the cream with an electric mixer on high speed in a large mixing bowl for 2 minutes.
2. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stick peaks, about another 1-2 minutes.
3. Cover with plastic wrap and refrigerate.
4. Serve chilled.