Custard Bread Pudding
- 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
In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. 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.
Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
Courtesy City Tavern
Recipe courtesy of Robert Irvine