For the bread pudding
1/4 cup golden raisins
3T dark rum
1 large egg
1 1/2 cups granulated sugar
Finely grated zest of 1/3 orange
1/2 teaspoon vanilla extract
dash kosher salt
1/1/3 cups heavy cream, plus 2/3 cup for serving
about 6 ounces of good white bread, such as baguette, torn into 1-inch pieces
For the sauce
3 tablespoons unsalted butter
2/3 cup confectioners’ sugar, sifted
1/4 cup dark rum
Pinch kosher salt
2/3 cup canned sweetened condensed milk
For the bread pudding: Soak the raisins in the rum in a small bowl; let them sit at room temperature for 1 hour, or up to 1 day. Drain, reserving the rum for the sauce.
Preheat the oven to 350 degrees. Have a deep, small baking dish at hand.
Whisk together the eggs, granulated sugar, orange zest, vanilla extract and salt in a large mixing bowl until well blended. Stir in the 1 1/3 cups of heavy cream; once that’s incorporated, add the bread pieces and drained raisins, making sure that all the bread is coated. Transfer to the baking dish.
Place the baking dish on a rimmed baking sheet (to catch any drips); transfer to the oven and bake uncovered for 1 hour or until the top layer of bread is nicely browned, the edges are bubbling, and the center of the pudding is firm to the touch. Let cool.
For the sauce: Melt the butter in a medium saucepan over low heat. Gradually whisk in the confectioners’ sugar; once the mixture is smooth, add the reserved rum (from soaking the raisins) and the 1/4 cup rum. Increase the heat to medium; cook for 6 to 8 minutes, stirring occasionally; this step will burn off just about all the alcohol.
Add the salt, then whisk in the sweetened condensed milk, stirring for another minute or two until the sauce thickens. Let cool.
When ready to serve, preheat the oven to 400 degrees.
Scoop the bread pudding into individual shallow, ovenproof bowls or ramekins. Drizzle each portion with a generous amount of sauce. Place the bowls on a baking sheet; bake for about 5 minutes or until the sauce is bubbly. Serve right away, topped with an indecent amount (about 1/4 cup) of the remaining 2/3 cups of heavy cream or top with freshly-made ice cream.