BREAD PUDDING WITH RUM

½ loaf white bread, cut into small cubes
1 litre milk
1 ½ cups sugar
6 eggs
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.
Pour into a greased over proof dish.
Dot with apricot jam.
Bake at 200°C until cooked and brown on top.
I served it with custard and Chantilly cream.

Photo: Natasha Ford Calvert