Pudding
8 large eggs (440 g)
3-1/2 cups (854 g) whole milk
2 cups (400 g) sugar
1-1/2 cups (345 g) whipping cream
1 tsp. (5 ml) vanilla extract
(1) 1-pound (453 g) loaf challah
1/4 cup (59 ml) Amaretto
1/2 cup (43 g) sliced almonds

Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate two hours.

Preheat oven to 350°F. Place baking dish on a baking sheet and bake pudding uncovered until puffed and golden, about 1 hour 20 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce and top with a dollop of whipped cream.

Spiced Rum Sauce
Makes 1-1/2 cups (355 ml)

1 cup (213 g) packed golden brown sugar
1/2 cup (1 stick) (113 g) unsalted butter
1/2 cup (118 ml) heavy whipping cream
2 T (30 ml) spiced rum or dark rum
3/4 tsp. (2 g) ground cinnamon

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about two minutes. Add cream, rum and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1-1/2 cups (355 ml), about five minutes. Serve warm. (Can be prepared two days ahead). Cover and refrigerate. Bring to simmer before serving.

Whipped Cream
Makes 1-1/2 cups

1 cup (236 ml) heavy whipping cream
2 T (14 g) powdered sugar

Place whipping cream in a mixing bowl and mix until soft peaks form. Add sugar and gradually beat until a little stiffer but not too stiff.

Adapted from Epicurious