INGREDIENTS

INSTRUCTIONS

In a small saucepan over medium heat, combine milk, cream and vanilla.
Slowly bring almost to the boiling point, remove from heat and let
stand 30 minutes. Remove and discard vanilla pod before serving. Cut
the bread into thick (1/2 inch) slices, removing the crusts if
desired. Spread each slice thinly with butter and cut into quarters
(or halves if slices are very small). In a large buttered baking dish
(casserole or souffle), arrange one-third of the buttered bread in a
layer on the bottom. Sprinkle a half each of the raisins, lemon or
orange zest and sugar evenly on top. Arrange another one-third of the
bread on top, sprinkle with remaining raisins, zest and sugar.  Arrange
the remaining bread, buttered side up, on top. In a bowl,  lightly beat
the eggs and yolks with the milk, cream and rum. Pour  this mixture
into a spouted jug, for easier pouring. Pour the egg  mixture down into
the side of the baking dish. Avoid getting the top  layer wet or it
won't crisp up. (Depending on the volume of the dish,  you may not use
all the mixture, or you may need to add a little milk  so the liquid
comes up almost to the top layer. Sprinkle sugar on  top. Place the
baking dish in a large roasting pan containing a  shallow layer of
boiling water. Place in a 350F oven and bake for  about 30 to 40
minutes, until the custard is set and the top is brown  and crusty.
Serve hot from the dish accompanied by creme anglaise.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 154
Total Fat: 17.3g
Cholesterol: 222.4mg
Sodium: 112.9mg
Potassium: 180.3mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 9.3g
Protein: 6.7g