Yield: Yields one 9x13-inch bread pudding
A rum-spiked custard and plump raisins take the ultimate in comfort-food desserts beyond mere kids’ fare. Create your own customized bread pudding with the Recipe Maker.
Put the bread cubes in a 9×13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.
Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the raisins. Return the mixture to the baking dish.
Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.
Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.
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