Classic Bread Pudding

Directions

1. 1
   Butter a 9 x 13-inch baking dish; set aside.
2. 2
   Put the bread in a large bowl; set aside.
3. 3
   Heat the milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
4. 4
   Whisk the eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.
5. 5
   Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture.
6. 6
   Pour over the bread; fold to combine.
7. 7
   Let stand 30 minutes, tossing and pressing occasionally to submerge the bread.
8. 8
   Meanwhile, soak the raisins in 1 cup boiling water for 30 minutes.
9. 9
   Drain; stir the raisins into the bread mixture.
10. 10
    Preheat the oven to 350F.
11. 11
    With a slotted spoon, transfer the bread to the buttered dish; pour the liquid in the bowl over the top.
12. 12
    Using a spoon, turn the top layer of bread crust side up.
13. 13
    Set the dish in a roasting pan; transfer to the oven.
14. 14
    Pour boiling water into the pan to reach about halfway up the sides of the dish.
15. 15
    Bake until golden brown, about 50 minutes.
16. 16
    Let the dish cool on a rack 10 to 20 minutes.
17. 17
    Stir 3 tablespoons rum into the egg mixture.
18. 18
    Heat 2 tablespoons each brown sugar and unsalted butter in a skillet until melted and caramelized.
19. 19
    Add 2 sliced bananas; cook 1 to 2 minutes.
20. 20
    Fold into the soaked bread along with 3/4 cup flaked sweetened coconut.
21. 21
    Add 8 ounces coarsely chopped semisweet or bittersweet chocolate to the hot cream mixture; stir until melted and well combined.
22. 22
    Whisk the chocolate mixture into the egg mixture.
23. 23
    Simmer 3/4 cup dried cranberries in 3/4 cup orange juice until plump, 3 to 5 minutes.
24. 24
    Drain the cranberries; fold into the soaked bread along with 2 tablespoons grated orange zest and 3/4 cup chopped toasted pecans.