Here is one of our most asked for recipes during the Holidays. It is quite easy to make and hope it becomes a tradition in your home as it has in ours. - George.

Pudding Ingredients:

• 6 tablespoons unsalted butter,
• ¾ pound brioche, cut into 1-inch pieces (3 ½ cups)
• 3 cinnamon sugar cake donuts, cut into1~ pieces (1 cup)
• 1 cup heavy cream
• 1 cup milk
• 1/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1 ½ teaspoons pure vanilla extract
• 3 large eggs, lightly beaten

Pudding Instructions:

1. Preheat oven to 350ºF (or 320ºF convected.) Butter a 9"x13" baking dish
   
2. Tear or cut bread and donuts into 1"-2" pieces and add to large bowl.
   
3. In another bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
   
4. Pour over bread and stir gently to coat, let soak for 20-30 minutes.
   
5. Spoon into prepared dish and bake in oven for about 50-60 minutes until center is set.

Caramel Rum Glaze Sauce Ingredients:

• 1/2 cup heavy cream or half and half
• 1/3 cup water
• 1 cup sugar
• 1/4 cup butter
• 1 tsp vanilla
• 1/4 tsp salt
• 1 Tbsp (Chrissy insists on 2) quality Dark Rum

Caramel Rum Glaze Sauce Instructions:

1. In saucepan whisk together sugar and water until combined.
   
2. Add butter and heat on medium until butter melts and the liquid starts to boil. (Don't overcook).
   
3. Whisk until thickened slightly then remove from heat and stir in vanilla.
   
4. When combined, whisk in cream and dark rum.
   
5. While caramel is still warm, pour over baked pudding, allowing sauce to soak into bread. The sauce should cover bread with some bread poking through at the top.
   
6. Let rest for 10-15 minutes, then lovingly serve warm with a dollop of whipped cream, crème fraiche or vanilla ice cream.

Make sure savor in a darkened room with with the glow of Christmas lights, and tell Alexa to play Kenny G Holiday music. Preferably with others.

~We have served this classic Victorian Bread Pudding every Christmas since we opened in 1978~

Notes:

• Different breads will yield different results. We prefer to use stale brioche, stale croissants, baguettes. Use torn up day-old cinnamon sugar donuts (unfilled)
• You can use Bourbon instead of Rum (Bob Roop)

"I will honour Christmas in my heart, and try to keep it all the year. I will in the Past the Present and the Future. The Spirits of Three shall strive within me. I will not shut out the lessons that they teach" Charles Dickens, A Christmas Carol