Bread and Butter Pudding
- 1/2 C golden raisins
- 1/2 C dried currants
- 1/3 C dark rum
- 8 T unsalted butter, softened
- 15 slices white bread or brioche loaf
- 5 eggs
- 1/4 C sugar
- 3 1/2 C milk
- 1 t vanilla
Soak the raisins and currants in rum for at least 1 hour. Preheat oven to 350.
Fill a roasting pan with enough hot water to come halfway up the side of the 1 quart baking dish you plan to use for the pudding. Place it in the oven. Butter the baking dish. Butter the bread or brioche slices. Cut into triangles and arrange in the dish, alternately with the raisins and currants, until all are used.
In a bowl, whisk together the eggs and sugar until pale. Heat the milk to boiling and whisk into the egg mixture. Add any remaining rum and the vanilla. Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard. Place the dish in the roasting pan in the oven and cook for 40-45 minutes or until custard is just set. If the top browns too quickly, place aluminum foil over the top to prevent burning.
Serve with cream or ice cream.