"The Proof is in the Pudding" Bread Pudding with Vanilla Ice Cream

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Slice bread into small cubes, add to a medium bowl and toss with the melted butter.

3. 3

   Add the raisins, chocolate chips and raspberries and stir to distribute.

4. 4

   In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed.

5. 5

   Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.

6. 6

   Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched.

7. 7

   Remove from the oven and lightly sprinkle with the rum.

8. 8

   Carefully ignite with kitchen lighter or a long kitchen match.

9. 9

   Serve in individual bowls with a scoop of vanilla ice cream on top.

No additional tips available.