Rum Raisin Bread Pudding

Put the Sun-Maid Raisins (1 cup) in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up in it. Then drain them and transfer them to a bowl.

Add the Rum (1 Tbsp) and stir it all together. Let the raisins soak up the rum for 20 minutes or so while you gather and measure out the rest of the ingredients.

Stir the raisins with the Brioche (13 cups), Almonds (1/2 cup), Simply Organic Cinnamon, Ground (1 Tbsp), Ground Nutmeg (1/2 tsp), Whole Clove (1/2 tsp), and Salt (1 pinch). Set it aside and start on the custard.

Bring the Milk (2 cups) and Granulated Sugar (1/2 cup) to a low boil in a saucepan, stirring occasionally to dissolve the sugar. Meanwhile, whisk the Eggland's Best Classic Eggs (2) and the Eggland's Best Classic Eggs (4) Yolks until they are completely beaten.

When the milk is gently bubbling, slowly whisk it into the eggs. Do just a little at first so that the eggs do not scramble. Once you have whisked in all of the milk, whisk in the Vanilla Extract (1 Tbsp). Then the custard is done and it is time to assemble everything.

Preheat the oven to 300 degrees F (150 degrees C) and get out 8 individual ramekins. Divide the bread mixture evenly among the eight ramekins. Then evenly pour the custard over the bread in each ramekin. It takes roughly 2/3 of a cup per ramekin.

Then get out either a large 9 x 13 baking dish or two 8 x 8 baking dishes and place the ramekins in them. Fill the baking dishes with water to go about 1/3 of the way up the sides of the ramekins, being careful not to get any in the bread puddings.

Bake everything until the custard sets and the top starts to brown, about 45 to 50 minutes. Serve warm immediately and enjoy!