3/4 Cup raisins
2 Tablespoons dark rum
1 Lb. French bread (cut in 1 inch cubes)
3 Cups milk (do not use low fat)
1 Cup half and half
3 Eggs (beaten to blend)
2 Cups sugar
3 Tablespoons butter (unsalted, melted)
2 Tablespoons vanilla extract
1/2 Teaspoon cinnamon (ground)
Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Pre-heat oven to 325 degrees. Generously butter 13x9x2 inch baking pan. Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl pour over bread. Add raisins and rum and toss to coat. Transfer bread mixture to prepared pan. Bake until top is golden brown (bread may puff above rim of pan). About 1 hour.
1/2 Cup unsalted butter (1 Stick)
1/2 Cup golden brown sugar (firmly packed)
3 Tablespoons whiskey
Whipped cream (sweetened)
Melt butter with both sugars in heavy medium saucepan over low heat, stirring until sugar dissolves. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute; Do not boil. Whisk in whisky. Spoon warm bread pudding into plates. Spoon sauce over. Top with dollops of whipped cream and serve.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!