Rum Bread Pudding

• ounces raisins (or any other dried fruit or nuts or a combination)8
• fluid ounces rum (or brandy)↗4
• ounces unsalted butter, melted↗2
• ounces stale bread (I used Cinnamon Pecan Bread)24
• quarts heavy cream↗2
• eggs↗6
• ounces granulated sugar↗26
• fluid ounce vanilla extract↗1

Step-by-step instructions

1. 1

   Combine raisins and rum in small saucepan. Heat to just a simmer, cover and set aside.

2. 2

   Use a portion of the butter to coat a 2" hotel pan. Reserve remaining butter.

3. 3

   Tear the bread into chunks and place in a large bowl. Pour cream over bread and set aside until soft.

4. 4

   Beat eggs and sugar until smooth and thick. Add vanilla, melted butter, raisins and rum.

5. 5

   Toss egg mixture with bread gently to blend. Pour into the hotel pan and bake until browns and almost set, about 45 minutes.