Holiday Bread Pudding

• 1/4 cup dark rum
• 1/2 cup finely chopped candied fruit
• 3/4 cup sugar
• 2 tablespoons water
• 10 slices good-quality stale white sandwich bread
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/4 cup pine nuts
• 3 egg yolks
• 2 egg whites

1. Warm the rum in a small saucepan, add the candied fruit and set aside.
2. Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining.
3. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color.
4. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel.
5. Keep tilting the pan as the caramel cools so the coating is even.
6. Preheat oven to 375 degrees.
7. Cube the bread and place it in a bowl.
8. Scald the milk and cream and pour over the bread.
9. Stir.
10. Fold in the candied fruit and rum and the pine nuts.
11. Add the remaining sugar.
12. Lightly beat the egg yolks and stir them in.
13. Beat the egg whites until stiff.
14. Fold into the bread pudding.
15. Spoon the pudding into the caramel-lined pan.
16. Place in the oven and bake for one hour.
17. Allow to cool to room temperature and refrigerate overnight.
18. Run a knife around the edges, unmold onto a platter and serve.

dark rum, candied fruit, sugar, water, bread, milk, heavy cream, pine nuts, egg yolks, egg whites

Taken from cooking.nytimes.com/recipes/1219 (may not work)