Rum Raisin Bread Pudding

Put the 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) , Ground Cinnamon (1 Tbsp) , Ground Nutmeg (as needed) , Whole Cloves (as needed) , 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 Eggs (2) and the 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.