Bread Pudding

1. Preheat oven to 170°C / 338 °F.
2. Lightly grease a baking dish with butter or oil of choice and set aside.
3. Cut the bread into 3cm / 1.2in cubes.
4. In a big mixing bowl, add eggs and beat until frothy.
5. Add milk, monk fruit erythritol sweetener, salt, cinnamon and vanilla extract to the mixing bowl. Whisk until combined.
6. Pour half of the milk mixture into the baking dish, then add all the bread cubes. Let stand for 5 minutes.
7. Pour remaining milk mixture over the bread cubes. Give everything a stir.
8. Bake for 40-45 minutes or a toothpick comes out clean and the top is golden brown.

Vanilla Rum Sauce

1. While the bread pudding is baking, prepare the sauce. In a small pot, add all ingredients for the sauce and whisk until combined.
2. Cook over medium heat until mixture starts to bubble, then reduce to low heat and let simmer for 5 minutes or until the consistency resembles custard. Whisk or stir constantly to avoid burning.
3. Remove sauce from heat and let cool slightly before serving with bread pudding