Easiest Way to Make Any-night-of-the-week Rum and Raison Bread pudding, with Custard

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The ingredients needed to make Rum and Raison Bread pudding, with Custard:

1. Take 1 day old Barm cakes or 10-12 Rounds of sliced bread a day or two old.
2. Make ready 1/4 cup Rum
3. Prepare 14 cup Raisins
4. Make ready 2 cup milk
5. Make ready 2 tsp granulated sugar

Introducing rum raisin bread pudding: a boozy, buttery, flavorful sweet treat perfect for filling up your belly all fall and winter long! AKA the most scrumptious bread pudding you'll ever have with a boozy kick, plump raisins, and the best buttered rum sauce. Place bread cubes in the baking dish. Pour your custard mixture over the bread and make sure all of the bread is covered and soaking in the liquid.

Steps to make Rum and Raison Bread pudding, with Custard:

1. Soak the raisins in thr Rum for 30 mins
2. Break the bread up and put them in an oven dish
3. Add the milk to the dish with the bread, and stir well.
4. When time is up, add the raisins to the bread mixture and sugar.
5. Mix well the put in the oven, at 150°C/gas 5, for 15 mins. Take out mix it together and put back in the oven for another 15 mins and leave for another 10 mins until the top is a brown well done colour on top.
6. Leave to cool, then make your custard, have custerd hot or cold.

Place bread cubes in the baking dish. Pour your custard mixture over the bread and make sure all of the bread is covered and soaking in the liquid. Brioche is often used in bread pudding, but a sturdy loaf of white bread from the bakery is best here because it won't break down as much. Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using. Whisk eggs in large bowl to blend.

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