Rum Raisin Bread Pudding Recipe

Heat oven to 375°F. Butter a shallow 2- to 2½-qt (or 8-in. square or 11 x 7-in. rectangular) baking dish.

Zest the orange (you’ll need about 2 tsp) and set aside. Squeeze the juice (about ¼ cup) into a small saucepan. Add the rum and raisins, and bring to a boil; boil for 5 minutes. Remove from heat and let sit for 10 minutes. Drain the raisins, discarding any extra liquid.

Meanwhile, make the custard: In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg. Add the bread, raisins and zest, and toss to combine.

Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 35 to 45 minutes. Serve warm or at room temperature. Make-Ahead Tip: Soak the raisins and make the custard, and refrigerate separately for up to 1 day. Cut the bread and store at room temperature for up to 2 days. Assemble the bread pudding just before baking.