Bread Pudding With Caramel Sauce

In a large bowl, whisk together the eggs until light and foamy (2-3 minutes). Gradually whisk in 1 1/2 cups of sugar, followed by the milk, heavy cream, rum, vanilla extract, and salt until fully incorporated. Gently fold in the bread cubes, ensuring they are evenly coated in the custard mixture. Allow the bread to soak for at least 1 hour, stirring occasionally, until most of the liquid is absorbed.

While the bread is soaking, prepare the caramel sauce. In a heavy-bottomed saucepan, combine the remaining 1 cup of sugar, 1/2 cup of water, and vinegar. Cook over high heat, without stirring, until the mixture turns a deep amber color (approximately 10 minutes). Remove from heat and allow to cool slightly until the bubbling subsides.

Carefully drizzle the remaining 1/4 cup of water into the caramel sauce, about a tablespoon at a time, stirring constantly until fully incorporated. Be cautious, as the mixture may splatter.

Pour the warm caramel sauce into a 9x9-inch baking pan, swirling to evenly coat the bottom and sides. Let the caramel set for about 15 minutes. Generously butter the inside of the baking dish and the caramel layer with softened butter.

Preheat your oven to 350°F (175°C).

Arrange the soaked bread cubes in the prepared baking dish over the caramel layer, gently pressing them together. Pour any remaining liquid evenly over the bread. Cover the pan loosely with parchment paper.

Place the baking pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour and 15 minutes. Let the pudding stand for 5-10 minutes before running a knife around the edges to loosen it.

Invert the pudding onto a serving platter, allowing the caramel sauce to cascade over the top.