¾ cup raisins
½ cup rum (I used NZ’s award-winning Stolen Rum)
12 slices of bread (crust cut off)
4 eggs
1 cup milk
1 cup cream
2/3 cup brown sugar
1 teaspoon vanilla extract
cinnamon, nutmeg
1 tbsp sugar

Soak the raisins in the rum for a few hours or overnight.

Lightly butter the bread and cut into quarters. Grease an ovenproof dish and layer 1/3 of the bread, sprinkle this with ½ the raisins, then another layer of bread, remaining raisins and then finally with the bread.

Whisk the eggs, milk, cream, brown sugar and vanilla together and pour 2/3 over the bread ensuring everything is covered. Allow to sit for 15 minutes before pouring over the remaining egg mix. Sprinkle the top with sugar and some cinnamon and nutmeg.  Bake for 25 minutes in a 180°C oven.


Add a thinly sliced apple between the layers.
Use croissants or brioche. But if doing so there is no need to butter the slices.



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