BREAD PUDDING WITH RUM
½ loaf of white bread, cut into small cubes
1 liter milk
1.5 cups sugar
1 tablespoon vanilla essence
20 ml rum (optional)
¼ cup raisins (optional)
Apricot jam for dotting on top
Mix the eggs, vanilla, sugar, milk and rum. Add the bread cubes and raisins and allow to soak for about an hour. Break up the bread cubes with a whisk. Dot with apricot jam.
Pour into a greased over proof dish and bake on 200°C until cooked and brown on top.
I served it with custard and Chantilly cream.
Photo: Natasha Ford Calvert