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1
Butter a 9 x 13-inch baking dish; set aside.
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2
Put the bread in a large bowl; set aside.
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3
Heat the milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
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4
Whisk the eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.
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5
Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture.
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6
Pour over the bread; fold to combine.
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7
Let stand 30 minutes, tossing and pressing occasionally to submerge the bread.
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8
Meanwhile, soak the raisins in 1 cup boiling water for 30 minutes.
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9
Drain; stir the raisins into the bread mixture.
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10
Preheat the oven to 350F.
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11
With a slotted spoon, transfer the bread to the buttered dish; pour the liquid in the bowl over the top.
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12
Using a spoon, turn the top layer of bread crust side up.
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13
Set the dish in a roasting pan; transfer to the oven.
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14
Pour boiling water into the pan to reach about halfway up the sides of the dish.
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15
Bake until golden brown, about 50 minutes.
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16
Let the dish cool on a rack 10 to 20 minutes.
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17
Stir 3 tablespoons rum into the egg mixture.
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18
Heat 2 tablespoons each brown sugar and unsalted butter in a skillet until melted and caramelized.
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19
Add 2 sliced bananas; cook 1 to 2 minutes.
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20
Fold into the soaked bread along with 3/4 cup flaked sweetened coconut.
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21
Add 8 ounces coarsely chopped semisweet or bittersweet chocolate to the hot cream mixture; stir until melted and well combined.
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22
Whisk the chocolate mixture into the egg mixture.
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23
Simmer 3/4 cup dried cranberries in 3/4 cup orange juice until plump, 3 to 5 minutes.
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24
Drain the cranberries; fold into the soaked bread along with 2 tablespoons grated orange zest and 3/4 cup chopped toasted pecans.
