Rum Bread Pudding

• 8 ounces raisins (or any other dried fruit or nuts or a combination)
• 4 fluid ounces rum (or brandy)
• 2 ounces unsalted butter, melted
• 24 ounces stale bread (I used Cinnamon Pecan Bread)
• 2 quarts heavy cream
• 6 eggs
• 26 ounces granulated sugar
• 1 fluid ounce vanilla extract

1. Combine raisins and rum in small saucepan. Heat to just a simmer, cover and set aside.
2. Use a portion of the butter to coat a 2" hotel pan. Reserve remaining butter.
3. Tear the bread into chunks and place in a large bowl. Pour cream over bread and set aside until soft.
4. Beat eggs and sugar until smooth and thick. Add vanilla, melted butter, raisins and rum.
5. Toss egg mixture with bread gently to blend. Pour into the hotel pan and bake until browns and almost set, about 45 minutes.

raisins, fluid ounces rum, unsalted butter, bread, heavy cream, eggs, sugar, vanilla

Taken from www.food.com/recipe/rum-bread-pudding-438071 (may not work)