Bread pudding

• 10 cup bread (I used peperidge farm gingerbread)
• 3 eggs
• 3 egg yolks
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 tbsp dark rum
• 5 cup half and half, separated
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• pinch ground cloves
• 1/2 cup craisins
• 1/2 cup golden raisins

1. Measure 3 cups half and half into microwaveable container.
2. Add nutmeg, cloves and cinnamon.
3. Microwave at 1 min intervals, stirring each time, until heated to 180 F. Let steep in microwave for 30 minutes.
4. Butter or cooking spray casserole dish or cake pan.
5. Tear or cut bread into 1 inch pieces and add to pan.
6. Toss with dried fruit.
7. Add whole eggs to blender or mixer.
8. Blend at low speed until lightened in color.
9. Add egg yolks and continue to blend.
10. Slowly add white sugar, then brown sugar, while continuing to blend.
11. Add remaining two cups half and half, still blending.
12. Add steeped half and half with spices.
13. Add the rum last, blend until mixed thoroughly.
14. Pour over bread in pan.
15. Let sit for one hour, to soak into the bread.
16. After one hour, stir, and then bake at 325 for around 45 mins, depending on size of pan.
17. Internal temperature of 170

bread, eggs, egg yolks, sugar, brown sugar, dark rum, cinnamon, ground nutmeg, ground cloves, craisins, golden raisins

Taken from cookpad.com/us/recipes/345862-bread-pudding (may not work)