Rum Raisin Bread Pudding

By Tbird

Ingredients

• Butter for the pan
• 1 medium orange
• 1/2 c spiced rum
• 1 1/2 c raisins
• 6 large eggs
• 2 c whole milk
• 1 c heavy cream
• 1 c sugar
• 2 t pure vanilla extract
• 1/2 t kosher salt
• 1/4 t ground cinnamon
• 1/4 t ground nutmeg
• 1 lb egg bread such as brioche or challah, cut into 1 1/2" pieces

Preparation

Step 1

Heat oven to 375 degrees. Butter a shallow 2 to 2 1/2 qt (or 8" square or 11 x 7" rectangular) baking dish.

Zest the orange (you'll need about 2 t) and set aside. Squeeze the juice (about 1/4 cup) into a small saucepan. Add the rum and raisins, and bring to a boil, boil for 5 minutes. Remove from heat and let sit for 10 minutes. Drain the raisins, discarding any extra liquid.

Meanwhile, make the custard: In a large bowl, whish together the ggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg. Add the bread, raisins and zest, and toss to combine.

Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 35 to 40 minutes. Serve warm or at room temperature.