Bread Pudding

Method

Preheat the oven to 180°C and butter a 23cm baking dish. Soak the raisins in warm rum for 15 minutes. In a large bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt until well combined. Heat the milk and cream until steaming, then slowly pour into the egg mixture whilst whisking constantly. Add the cooled raisins with their rum soaking liquid. Arrange the bread cubes in the prepared dish and pour the custard mixture over, pressing down gently to ensure even absorption. Let soak for 20 minutes. Dot the surface with small pieces of butter and bake for 50-60 minutes until golden brown and a knife inserted in the centre comes out clean. Allow to cool for 10 minutes before serving warm, optionally with bourbon sauce.