Instructions
Soak the raisins in the 1/4 cup of rum.
Cover with plastic wrap and set aside for several hours or overnight.
Grease an 8×8 inch baking dish well. Toss in the bread cubes in an even layer.
Sprinkle the bread cubes with the rum soaked raisins along with the rum that they were soaked in.
Sprinkle the bread cubes and raisins with the nutmeg.
Whisk together the cream, milk, eggs, egg yolks, eggs, vanilla, sugar and salt until the sugar is dissolved:
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for 20 minutes.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center.
Let the bread pudding stand for about 20 minutes before serving.
If desired, when serving, drizzle with a mixture of the honey and rum.
