Bread and butter pudding with raisins

Serves 12

½ cup (115 g) raisins
¼ cup (60 ml) rum
50g butter
10 slices of white bread
3 eggs, slightly beaten
1 ¼ cups (300 ml) cream. double
1 ¼ cups (300 ml) milk
1teaspoon vanilla essence
½ cup (100 g) sugar
½ teaspoon ground cinnamon

Macerate the raisins in the rum until well soaked.
Grease the bottom and sides of an ovenproof dish.

Butter the slices of bread and arrange them on the base and sides of the dish, overlapping.

Place raisins over the bread.
Mix the slightly beaten eggs with the cream, milk, vanilla, cinnamon and sugar in a bowl.
Pour this mixture into the ovenproof dish, over the raisins.

Set aside for about 10 minutes before baking.
Bake in a moderate oven for about 15 minutes.
Serve warm or cold.