• In a small bowl, combine the raisins with ron. Cover and soak for 1 to 2 hours.
  1 cup raisins, ¼ cup ron
• In a large mixing bowl, combine half of the milk and cubed bread. Use your hands to press the bread into the milk until fully saturated (it may not absorb all the milk).
  2 cups milk, 6 cups French bread
• In a separate bowl, whisk the egg, then add the sugar, vanilla, nutmeg, and cinnamon. Add the rest of the milk, mix well and pour this mixture over the soaked bread and add the ron-soaked raisins. Stir gently to combine.
  1 large egg, 1 cup sugar, 1 tablespoon vanilla extract, ½ teaspoon cinnamon, ¾ cup milk, ¼ teaspoon nutmeg
• Lightly grease a 9x13 inch baking pan.
• Pour the bread mixture into the prepared pan. Bake in the air fryer at 160ºC (320°F) for 25 minutes, or until the edges are slightly browned and pulled away from the sides of the pan.
• Serve with the English cream.

For the English Cream:

• In a small heavy saucepan, heat the cream, butter and vanilla sugar over medium heat until bubbles form around the edges.
  1 ¼ cups heavy cream, 3 tablespoons butter, ¼ cup vanilla sugar
• In a large bowl, whisk together the egg yolks until smooth. Slowly pour ½ cup of the hot cream mixture into the egg yolk mixture, whisking constantly.
  3 egg yolks
• Gradually add the egg yolk mixture back into the saucepan with the remaining cream, whisking continuously.
• Continue to cook, stirring constantly, until the mixture thickly coats the back of a spoon.