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1
Place raisins in a small bowl and pour rum over them.
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2
Let stand about 10 minutes.
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3
Scald milk.
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4
Cut crust off bread and cut up into cubes.
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5
If you only have fresh bread, toast cubes in oven to dry them out.
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6
Place bread cubes in a large mixing bowl.
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7
Pour scalded milk over bread.
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8
Beat eggs in a small bowl.
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9
Add eggs, sugar, vanilla, cinnamon and raisin mixture to the bread mixture and mix well.
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10
Pour into 8 inch baking pan or pie plate; dot with butter.
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11
Set baking dish in a larger pan; place in oven.
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12
Add enough hot water to the larger pan to go 1/2 way up the sides of the pudding pan.
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13
Bake at 350 degrees for 45 minutes or until a knife inserted in center comes out clean.
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14
Makes six servings.
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15
Substitute chocolate milk for the milk to make chocolate bread pudding and substitute chocolate chips for the raisins.
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16
Add the rum to the milk after scalding.
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17
Apple, blueberry, or cherry pie filling can be subtituted for the raisins, but reduce sugar and you may omit cinnamon
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18
Dried cranberries or blueberries can be substituted for raisins.
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19
Add 1/2 cup chopped macadamia, pecan or walnuts.
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20
I have made this without the water bath and it comes out fine.
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21
DOUBLE the recipe.
