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1
In a small saucepan over medium heat, combine milk, cream and vanilla.
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2
Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes.
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3
Remove and discard vanilla pod before serving.
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4
Cut the bread into thick ( 1/2 inch) slices, removing the crusts if desired.
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5
Spread each slice thinly with butter and cut into quarters (or halves if slices are very small).
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6
In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom.
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7
Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top.
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8
Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar.
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9
Arrange the remaining bread, buttered side up, on top.
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10
In a bowl, lightly beat the eggs and yolks with the milk, cream and rum.
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11
Pour this mixture into a spouted jug, for easier pouring.
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12
Pour the egg mixture down into the side of the baking dish.
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13
Avoid getting the top layer wet or it won't crisp up.
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14
Sprinkle sugar on top.
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15
Place the baking dish in a large roasting pan containing a shallow layer of boiling water.
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16
Place in a 350F (180C) F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty.
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17
Serve hot from the dish accompanied by creme anglaise.
