Rum Raisin Bread Pudding

1 pound egg bread, cut into pieces
1/4 teaspoon cinnamon
2 teaspoons vanilla
1 cup heavy cream
6 large eggs
1/2 cup spiced rum
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar
2 cups milk
1 1/2 cups raisins
1 orange

Heat oven to 375°. Butter a 8″ square baking dish.

Zest orange and set aside. Squeeze the juice into a saucepan. Add rum and raisins, bring to a boil, boil 5 minutes. Remove from heat and let sit 10 minutes. Drain raisins, discarding any liquid.

Custard—In a bowl, whisk together eggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg. Add bread, raisins and zest and toss to combine.

Transfer the mixture to the baking dish. Bake until set and done, 45 minutes.

Serve warm or at room temperature.

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

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