Eggnog Bread Pudding

EGGNOG BREAD PUDDING

8 slices bread, 1- inch thick
3 cups whipping cream
1 large whole egg
3 large egg yolks
1 ½ cups granulated sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ cup rum
½ cup raisins

Preheat the oven to 350°F. (175°C.) Remove the crusts from the bread slices. Dice the bread into one - inch cubes and toast until golden brown, about 8 minutes.
Whisk together the cream, whole eggs, egg yolks, ½ cup sugar, nutmeg, cinnamon, and one tablespoon of the rum.
Combine the bread cubes and the cream mixture.
Steep the raisins in 1 cup of very hot water. Drain the raisins when they have plumped and reserve the soaking liquid. Add the raisins to the bread mixture.
Spoon mixture into soufflé cups. Place custards in a deep baking pan and fill with hot water to the depth of ½ inch. Bake until a knife inserted in the center of custard comes out clean, about 30 minutes.
Combine the reserved raisin-soaking liquid and remaining sugar in a small saucepan and bring to a simmer, stirring constantly, over high heat.
When the sugar becomes amber, very carefully stir in the water. Return to a simmer and cook until the mixture becomes the consistency of syrup.
Stir in the remaining three tablespoons (=1 jigger) rum and return to the heat for 15 seconds. Remove the saucepan from the heat and flame the sauce with a match.
Pour the flaming caramel over the puddings and serve.

Yield: Serves 4.

This recipe has been kitchen tested.

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