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FOR CANDIED GINGER:
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Place ginger slices in small heavy saucepan and add the sugar and water.
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Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy.
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Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works.
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FOR GINGERED RUM RAISINS:
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In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues.
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FOR BREAD PUDDING:
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Preheat oven to 350 degrees.
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In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine.
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Add the two milks and the melted butter. Whisk to combine.
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Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes.
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Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes.
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Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes.
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Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly.
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Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly).
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OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --.
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A scoop of homemade vanilla bean ice cream takes this over the top!
