Caramelized Custard Bread Pudding

Directions

1. 1
   Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
2. 2
   In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
3. 3
   Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
4. 4
   In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
5. 5
   Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
6. 6
   Place 1/2 of bread cubes in a 2-quart casserole dish.
7. 7
   Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
8. 8
   Top with rest of bread cubes. Sprinkle remaining raisins on top.
9. 9
   Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
10. 10
    Sprinkle reserved 2 tablespoons of sugar mixture over top.
11. 11
    Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
12. 12
    Serve warm or cold.