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Prep Time: 130 Minutes Cook Time: 50 Minutes |
Ready In: 180 Minutes Servings: 12 |
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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 |
Directions:
1. 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.
2. 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.
3. Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
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