Bread Pudding with Rum Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350 °F (180 °C). Butter an 8-inch (20-cm) in diameter soufflé dish that has an 8 cups (2 litres) volume and sprinkle with sugar.

2. 2

   In a bowl, combine the milk, brown sugar, the egg yolks, the rum and vanilla. Add the bread and raisins. Let the mixture soak for 10 minutes.

3. 3

   In another bowl, beat the egg whites until firm peaks form.

4. 4

   With a spatula, little by little, carefully fold the meringue in the bread mixture. Pour into the prepared pan. Bake for about 1 hour, or until the centre is firm and slightly moist.