Any leftover sauce would also be terrific served over ice cream.
This recipe is an accompaniment for Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract
Preparation
Step 1
Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
Step 2
(Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
