Brioche Bread Pudding with Rum and Raisins

With a vanilla and cinnamon scented custard, rum and raisins, this bread pudding is the ultimate comfort food.

3 cups milk
3 Tbsp. butter
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
¾ cup brown sugar, packed
3 Tbsp. dark rum
½ cup raisins
7 (½") slices brioche bread, cubed or torn
4 eggs, beaten

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 1½ qt baking dish.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into prepared baking dish and bake for 50 minutes.