***BREAD PUDDING*** 3 cups half-and-half 2 1/4 cups sugar, divided 6 eggs 1 tablespoon vanilla extract 1 teaspoon salt 1/2 cup butter 1 pound stale (store-bought) iced cinnamon rolls, torn into bite size pieces ***RUM SAUCE*** 1/2 cup butter 1 cup sugar 1/2 cup rum 3 tablespoons cornstarch 1 1/2 cup water
For Bread Pudding: Preheat oven to 350 degrees F. Generously grease a 13x9x2-inch baking dish.
Heat half and half to boiling, then remove from heat. Whisk together two cups sugar and eggs. Add hot half and half gradually. Blend until smooth. Stir in vanilla and salt.
Melt butter. Drizzle over cinnamon roll pieces. Toss cinnamon rolls in melted butter. Add to the liquid mixture and stir to combine. Let stand at least five minutes.
Transfer the mixture to prepared pan. Cover tightly with foil. Bake one hour. Remove foil and sprinkle with remaining 1/4 cup sugar. Continue to bake 15-20 minutes longer, until set in center.
Serve warm with Buttered Rum Sauce and/or freshly whipped cream. Leftovers reheat beautifully.
For Sauce: Prepare sauce during the last 15 minutes of baking time for the bread pudding. Bring first three ingredients to a boil over medium heat. Boil gently for five minutes.
Place cornstarch in a small mixing bowl. Whisk in cold water until smooth. Add to boiling sauce, whisking constantly, cooking until sauce has thickened and is clear. Serve over hot bread pudding.