Bread Pudding

BREAD PUDDING

10-12 cups stale bread (about a loaf and a half) from a bakery
5 cups whole milk
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup raisins
1/2 cup toasted chopped pecan ( 5 minute at 350 degrees)
1/2 cup rum
1/3 cup brown sugar

Equipment

9x13 (or other 3-quart) baking dish

Instructions
1. Before preparing, break up a loaf and a half of bread into bite size pieces. Lay out evenly on a couple of baking sheets. Let stand at room temperature for 24 hours.

2. Butter the inside of your baking dish and arrange the bread pieces inside. Sprinkle raisins and nuts over the bread so they are evenly distributed.

2. Whisk together the milk, rum, eggs, sugar, vanilla, cinnamon, salt.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate overnight to fully absorb the custard.

4. Preheat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle brown sugar over the pudding and bake uncovered for 45 - 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.