Rum-infused Golden Brown Custard Centered Bread Pudding

During my childhood, my family frequently went to Church Camp. One of the places we stayed was the Equatorial Hotel in Malacca, where I first experienced Bread Pudding. As she often does, Mama Bear attempted to recreate dishes she enjoys, infusing them with her special touch.

Yield: Serves 12

Total Cook Time: 1hr 45 mins

Ingredients

• 6 slices day-old bread

• 2 tablespoons butter, melted

• 1/2 cup raisins

• 4 eggs, beaten

• 2 cups milk

• 3/4 cup brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• x 1 sour cream

• 2 banana

• Butterscorch custard x 1

• 1 cup of Rum

Instructions

1. Preheat oven to 175°c

2. Soak raisins in Rum for 1 hr

3. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins

4. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture

5. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped

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