Rum Raisin Bread Pudding

First, prepare the raisins. Put them in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up in it. Then drain them and transfer them to a bowl. Add the rum and stir it all together. Let the raisins soak up the rum for 20 minutes or so while you gather and measure out the rest of the ingredients. Then stir the raisins with the cubed bread, almonds, cinnamon, nutmeg, cloves and salt. Set it aside and start on the custard.

Bring the milk and sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar. Meanwhile, whisk the eggs and egg yolks until they are completely beaten. When the milk is gently bubbling, slowly whisk it into the eggs. Do just a little at first so that the eggs do not scramble. Once you have whisked in all of the milk, whisk in the vanilla. Then the custard is done and it is time to assemble everything.

Preheat oven to 300ºF and get out 8 individual ramekins. Divide the bread mixture evenly among the eight ramekins. Then evenly pour the custard over the bread in each ramekin. It takes roughly 2/3 of a cup per ramekin. Then get out either a large 9 x 13 baking dish or two 8 x 8 baking dishes and place the ramekins in them. Fill the baking dishes with water to go about 1/3 of the way up the sides of the ramekins, being careful not to get any in the bread puddings. Bake them until the custard sets and the top starts to brown, about 45 to 50 minutes. Serve warm immediately and enjoy!