Custard Bread Pudding

Name: Custard Bread Pudding
Prep time: P0Y0M0DT2H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 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

Getting reviews...

Total: 3 hr

Prep: 2 hr 10 min
Cook: 50 min

Yield: 12 servings

Total: 3 hr

Prep: 2 hr 10 min
Cook: 50 min

Yield: 12 servings

Ingredients

Deselect All

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

Directions

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.