Instructions

1. Whisk yolks, sugar and extract together.
2. Heat cream to a simmer and temper into yolk mixture.
3. Pour over donuts/waffles and soak for an hour.
4. Spray a 9x9 pan and fill with bread pudding mix.
5. Bake covered at 350 for 25 minutes and uncovered for 7 minutes until golden brown.
6. To make the crème anglaise, bring the heavy cream, sugar and vanilla bean to a boil.
7. Temper the hot cream and egg yolks.
8. Place mixture into the pot and continue to cook on a low heat until sauce coats the back of a spoon.
9. Remember to stir continually while sauce is thickening so it does not scorch.
10. Strain over water bath then add Richland Rum.
11. Drizzle over baked bread pudding.