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1
Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes.
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2
Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
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3
Place the eggs and yolks in a blender with an 8-cup carafe.
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4
Blend on the lowest speed for 30 seconds.
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5
Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute.
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6
Add the remaining 2 cups half-and-half.
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7
With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum.
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8
Use immediately, or store covered in the refrigerator for up to 72 hours.
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9
Preheat the oven on the lowest (or warm) setting.
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10
Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer.
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11
Tear the disk into pieces and scatter in a large roasting pan.
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12
Cut all the way around the inside of the boule just inside the outer wall.
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13
Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin.
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14
Remove the plugs of bread and tear into hunks about the size of an egg.
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15
Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
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16
Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces.
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17
Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
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18
Preheat the oven to 325 degrees F.
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19
Pour the melted butter into a spray bottle and spritz the inside of the bread shell.
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20
Be sure to cover the bottom with a thin layer to prevent the custard from soaking through.
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21
Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes.
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22
Remove the bread shell from the oven and transfer the soaked bread mixture into the shell.
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23
Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours.
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24
Remove and cool 30 minutes before slicing or scooping and serving.
