Hawaiian Bread Pudding with Macadamia Nuts and Rum Caramel

1.Preheat your oven to 175°C (350°F). Lightly grease a 9x9 inch baking dish or an 8-inch round casserole dish with melted butter.

2.Arrange the bread cubes evenly in the prepared baking dish. Sprinkle the toasted macadamia nuts and raisins/pineapple (if using) over the bread.

3.In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar is mostly dissolved.

4.Slowly pour the custard mixture evenly over the bread cubes, ensuring all pieces are saturated. Gently press down on the bread to help it absorb the liquid. Let the mixture sit for 15 to 20 minutes to fully soak.

5.Bake for 40 to 50 minutes, or until the pudding is set in the center, golden brown on top, and a knife inserted near the center comes out mostly clean (a little moistness is fine).

6.While the pudding bakes, prepare the Rum Caramel Sauce: In a medium, heavy-bottomed saucepan, combine the 1 cup of sugar and 1/4 cup of water. Heat over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color (about 8-10 minutes). Watch carefully to prevent burning.

7.Remove the caramel from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Once incorporated, whisk in the 4 tablespoons of butter, one piece at a time, until smooth.

8.Stir in the dark rum and a pinch of salt. If the sauce is too thick, whisk in a teaspoon of hot water until desired consistency is reached.

9.Let the bread pudding cool slightly before serving warm, drizzled generously with the homemade Rum Caramel Sauce.