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["Toss raisins into a little bowl and drizzle with rum. Set aside to plump up, at least 30 mins.
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Butter a rectangular baking dish and set aside.
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Butter each slice of bread on both sides and arrange in the baking dish, overlapping and snug.
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Whisk eggs, cream, cinnamon, nutmeg and vanilla.
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Pour the custard over the bread and sprinkle the rum-soaked raisins.
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Cover with foil and pop into the fridge at least for 30 mins or overnight.
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Preheat the oven to 375*F.
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Place the baking dish into a deep roasting pan.
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Add enough hot water to come halfway up the sides of the dish.
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Bake 45 minutes until golden brown.
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Carefully remove from the oven.
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Lift the baking dish out of the water bath and set onto a metal rack to cool a bit.
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Expect a layer of molten butter on top. The pudding will soak the butter up as it cools.
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bread pudding
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.", "Make the sauce.
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Melt the butter over medium heat.
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Whisk in the sugar and cream.
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Once the sauce begins to boil, reduce the heat and simmer, uncovered for 10 mins, stirring frequently.
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Spoon sauce over the warm pudding, sprinkle coarse salt evenly and serve with berries and freshly brewed hot coffee"]
