Custard Bread Pudding

1. 1

   In a small bowl, combine raisins in rum and soak for at least 2 hours.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray.

4. 4

   Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.

5. 5

   In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg.

6. 6

   Stir the egg mixture into the bread/raisin mixture.

7. 7

   Cover with foil.

8. 8

   Place the baking dish in a larger, high-sided roasting pan.

9. 9

   Add boiling water into the roasting pan around the baking dish to a depth of 2 inches.

10. 10

    Bake for 45 minutes.

11. 11

    Remove the foil.

12. 12

    Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.

13. 13

    Cool slightly before serving.

14. 14

    If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.