Custard Bread Pudding

Directions

1. 1
   In a small bowl, combine raisins in rum and soak for at least 2 hours.
2. 2
   Preheat oven to 350 degrees.
3. 3
   Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray.
4. 4
   Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
5. 5
   In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg.
6. 6
   Stir the egg mixture into the bread/raisin mixture.
7. 7
   Cover with foil.
8. 8
   Place the baking dish in a larger, high-sided roasting pan.
9. 9
   Add boiling water into the roasting pan around the baking dish to a depth of 2 inches.
10. 10
    Bake for 45 minutes.
11. 11
    Remove the foil.
12. 12
    Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
13. 13
    Cool slightly before serving.
14. 14
    If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.