By Margot Harris
Time to Prepare: 1 hrs 15 mins
• 2 Tbs. golden raisins
• 2 Tbs. dark rum, divided
• 6 slices Rudi’s Gluten-Free Cinnamon Raisin Bread, cut into 1-inch cubes
• ½ stick (2 oz.) unsalted butter, melted
• 2 cups whole milk (or half & half)
• ½ cup granulated sugar
• 2 large eggs
• 4 large egg yolks
• ½ Tbs. vanilla extract
Bring a small pot of water with raisins to a boil. Drain. Place raisins in a container just large enough to old them and pour 1 Tbs. rum over them. Prepare at least 2 hours in advance, but preferably overnight so they have time to absorb the liquor.
Preheat oven to 300˚F. Place cubed bread on a baking sheet lined with foil. Toast in oven stirring occasionally for 10 to 15 min., or until evenly browned and crisp. Set aside to cool.
Scatter the soaked raisins on the bottom of a small oval gratin dish (approx. 13-inches long and at least 2-inches deep). Toss the bread cubes with the melted butter and place in the gratin dish.
In a saucepan, bring milk and sugar to a boil over medium heat stirring occasionally to prevent scorching.
In a small bowl, whisk eggs and yolks until liquid. Whisk in boiling milk in a thin stream being careful not to cook eggs. Strain into a clean bowl and skim foam from surface. Stir in vanilla extract and remaining 1 Tbs. rum.
Pour custard mixture over the bread, making sure that the bread is evenly moistened. Bake in a roasting pan filled 1-inch deep with water (bain marie) at 300˚F for approximately 45 min., or until custard has set and bread is beginning to brown slightly.
Serve warm as is or garnish with a dollop of fresh whipped cream.