Rum Raisin Bread Pudding

Ingredients

• 10 oz raisins (2 cups)
• 2 large apples (peeled and coarsely grated)
• 6 oz dark rum (3/4 cup)
• 1 tablespoon vanilla extract
• 10 oz granulated sugar (1 1/4 cups, divided)
• 16 oz bread cubes (12 cups)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 32 oz whole milk (1 quart)
• 8 large eggs
• Sugar for topping

Instructions

1. 1

   Toss together 10 oz raisins, 2 large apples (grated), 6 oz dark rum and 1 tablespoon vanilla extract. Set aside for at least 30 minutes to allow the raisins to plump.

2. 2

   Generously butter a 13"x9" baking pan. Sprinkle a 1/4 cup of the granulated sugar into the buttered baking pan and shake the pan to coat the butter with the sugar

3. 3

   Toss 16 oz bread cubes, 1 tablespoon ground cinnamon and ½ teaspoon ground nutmeg in a large mixing bowl.

4. 4

   Toss the raisin mixture into the bread cubes, making sure the fruit is evenly distributed. Transfer the bread mixture to the prepared pan.

5. 5

   In a large bowl or liquid measuring cup, whisk together 32 oz whole milk, 8 large eggs and the remaining cup of sugar . Pour the custard evenly over the bread cubes. Allow the bread cubes to sit for 15 minutes to absorb the custard.

6. 6

   While the bread soaks, preheat the oven to 350 °F.

7. 7

   Sprinkle a 1/4 cup of Demerrara or granulated sugar evenly over the surface of the bread. Bake until the custard is set in the middle, about 30 minutes.

8. 8

   If you'd like the top to be extra brown and crunchy, run under the broiler when it's finished baking. Serve warm.