Day 1: Make brown butter by simmering the butter on medium-low until the milk solids begin to caramelize and it gives off a nutty aroma. Remove from heat. Slice bread into cubes, toss with melted brown butter, sugar, cinnamon and salt. Toast in oven for 10-20 minutes at 350°F until lightly browned and crisp. Meanwhile, in a large bowl, make a custard by whisking together the eggs and egg yolks, followed by the extract, rum, sugar, heavy cream, milk and salt.

Once the bread is toasted, place in a large bowl, pour custard over top and toss to combine.  Allow to sit for 10-20 minutes while the bread begins to absorb the custard. Toss in the blueberries and mix until evenly distributed. Transfer to a pan sprayed 9X13 pan. Press the bread down into the pan so you have a somewhat even surface. Wrap pan with plastic wrap and store in the refrigerator for at least 12 hours.

Day 2: Remove plastic from pan and press bread down into the pan so ensure all the liquid has been absorbed.  If it seems dry, pour a little additional heavy cream over top. Cover the entire surface generously with Sugar in the Raw (turbinado sugar). Cover the top of the pan with aluminum foil and cut several holes for steam to escape. Bake at 325°F for 30 minutes.  Remove foil and bake uncovered for an additional 25 minutes. The pudding will puff out of the pan slightly and the sugar will form a crunchy topping.

Enjoy hot from the pan OR allow to cool completely if you want to get clean slices to reheat at a later time.

Serving Suggestions:
Vanilla or Cinnamon Ice Cream
Caramel or White Chocolate Sauce
Blueberry Jam or Blueberry Anglaise
Candied nuts or crumbled Nilla wafer cookies or Granola