Custard Bread Pudding

Name: Custard Bread Pudding
Ingredients: 1 cup raisins; 1/2 cup Jamaican rum; 1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups); 4 cups whole milk; 15 large eggs; 1 1/2 cups granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon grated fresh nutmeg

8 ingredients

14 steps

Ingredients

1 cup raisins
1/2 cup Jamaican rum
1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups)
4 cups whole milk
15 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg

Directions

1

In a small bowl, combine raisins in rum and soak for at least 2 hours.
2

Preheat oven to 350 degrees.
3

Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray.
4

Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
5

In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg.
6

Stir the egg mixture into the bread/raisin mixture.
7

Cover with foil.
8

Place the baking dish in a larger, high-sided roasting pan.
9

Add boiling water into the roasting pan around the baking dish to a depth of 2 inches.
10

Bake for 45 minutes.
11

Remove the foil.
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

Cool slightly before serving.
14

If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.