Rum Raisin Bread Pudding

Put the raisins in a medium saucepan and add enough water to submerge them. Bring the water to a boil and let the raisins plump up. Drain them and transfer to a bowl.

Add the rum to the raisins and stir. Let the raisins soak up the rum for 20 minutes.

Stir the raisins with the brioche, almonds, ground cinnamon, ground nutmeg, whole cloves, and salt. Set aside.

Bring the milk and granulated sugar to a low boil in a saucepan, stirring occasionally to dissolve the sugar.

Whisk the eggs and egg yolks until completely beaten.

Slowly whisk the hot milk into the eggs, a little at a time to prevent scrambling. Whisk in the vanilla extract.

Preheat the oven to 300 degrees F (150 degrees C).

Divide the bread mixture evenly among 8 individual ramekins.

Evenly pour the custard over the bread in each ramekin, about 2/3 cup per ramekin.

Place the ramekins in a large baking dish and fill with water to go about 1/3 of the way up the sides of the ramekins.

Bake until the custard sets and the top starts to brown, about 45 to 50 minutes.