Bread Pudding with Rum Sauce Recipe

Place the butter and sugar in a large bowl of an electric mixer and beat on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add the milk, eggs, vanilla,
cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on low speed until batter is thoroughly blended, about 3 minutes, and
pushing sides down as needed.
Line the bottom of an ungreased 8 x 8 inch baking pan evenly with the toasted bread, breaking it into small pieces. Pour the mixture over the bread and let sit for about 1 hour, patting down the bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, 20 to 25 minutes. Remove from oven and let cool about 15 minutes before serving.

Rum Sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum.