Bread Pudding

Directions

Preheat oven to 350 degrees F.

Evenly coat the bottom and sides of 13x9x2-baking dish with cooking spray and set aside.

In small bowl, soak raisins in rum* and set aside.

Spread bread cubes on 1 to 2 large baking sheet(s).  Bake, in two batches, if necessary, until bread cubes are lightly dried, about 4 to 5 minutes.  Place bread cubes in a large mixing bowl.

Pour on melted butter.  Lightly stir.

In medium bowl, beat together eggs, sugar, cinnamon and nutmeg until sugar is dissolved.

Stir in milk, coconut milk, almonds and reserved raisins with rum.

Pour over bread cubes.  Stir until well mixed.  Let soak 10 to 15 minutes, stirring occasionally.

Spoon the bread mixture into the prepared dish.

Bake in preheated oven until knife inserted near center comes out clean, about 50-60 minutes.

Serve warm or cold.

*Note:  If you would rather not use real rum to plump and flavor the raisins, you may substitute either rum extract (from 2 teaspoons for a light rum flavor to 2 tablespoons for heavy flavor), along with enough water to make ¼ cup or use ¼ cup fruit juice.

Optional: Orange Sauce, in a saucepan, combine 1 cup orange juice, ½ cup sugar and 1 Tablespoon cornstarch, over medium heat, cook and stir until thickened and bubbly.