Cut egg bread into 1/2-inch cubes. Whisk sugar with rum until dissolved in a large bowl. Add eggs and yolks, whisking until light. Whisk in cream, vanilla and nutmeg until well combined. Stir in bread cubes; soak for at least 15 minutes.
Butter a 9 x 5-inch loaf pan. Line with a strip of parchment that overhangs ends. Transfer bread mixture to pan. Bread pudding can be prepared up to this point and reserved overnight in the refrigerator.
Preheat oven to 350°F. Sprinkle top of pudding liberally with additional Plantation Raw® sugar. Bake for 55 to 60 minutes or until a knife inserted in centre comes out clean.
Cool for at least 10 minutes before removing to a board. Slice and serve warm, drizzled with Easy Butterscotch Sauce and a dollop of whipped cream sprinkled with additional Plantation Raw® sugar (if desired).
*From Butterscotch Apple Hand Pies
Instead of rum, replace the rum with 1/2 cup apple juice blended with 1 tbsp rum extract.
Use raisin bread instead of egg bread for even more flavour.