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1
Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.
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2
Remove from heat.
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3
Mix in raisins and rum.
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4
Let soak 1 hour.
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5
Drain raisins.
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6
Meanwhile, heat honey in large nonstick skillet over medium heat.
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7
Add pears; saute just until tender, about 2 minutes.
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8
Cool.
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9
Mix in raisins.
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10
Preheat oven to 350F.
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11
Butter eight 1 1/4-cup custard cups, then sprinkle with sugar.
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12
Place cups on baking sheet.
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13
Place 8 bread slices on work surface.
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14
Cut out 1 round from each slice to fit cup bottoms.
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15
Line cup bottoms with bread rounds.
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16
Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit.
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17
Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
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18
Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well.
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19
Add 4 cups bread cubes and fruit mixture; stir to blend.
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20
Divide among prepared cups.
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21
Bake charlottes until center is puffed and set, about 55 minutes.
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22
(Can be made 2 hours ahead.
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23
Let stand at room temperature.
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24
Warm in 350F oven for 7 minutes.)
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25
Run knife around sides of charlottes.
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26
Invert onto plates.
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27
Spoon creme anglaise over warm charlottes.
