Saturday, March 03, 2007

Bread Pudding with Rum Raisins

This bread pudding recipe is one of my old time favorites its simple and comes out perfect every time!

1 cup raisins
1/2 cup rum
1 pound challah 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 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 and 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 about 5 more minutes until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.