Bread & Butter Pudding

Soak the raisins and currants in the rum for at least 1 hour. Preheat the oven to 350 degrees F.

Fill a roasting pan with enough hot water to come halfway up the side of the 1-quart baking dish you plan to use for the pudding. Place it in the oven. Butter the baking dish. Butter the bread or brioche slices. Cut into triangles and arrange in the dish, alternately with the raisins and currants, until all are used.

In a bowl, whisk together the eggs and sugar until pale. Heat the milk to boiling point and whisk into the egg mixture. Add any remaining rum and the vanilla. Pour over the bread and let stand for 10 minutes to allow it to soak up the egg custard. Place the dish in the roasting pan in the oven and cook for 40-45 minutes, or until the custard is just set. If the top browns too quickly, place aluminum foil over the top to prevent burning.

Serve warm with cream or ice cream.