• Combine the raisins and rum in a small bowl. Cover and let them soak for 1-2 hours so the raisins absorb the flavor and soften.
  1 cup raisins, ¼ cup ron
• Preheat your oven to 350°F (180°C). In a large mixing bowl, add half of the milk and the bread cubes. Press the bread into the milk with your hands until it is soaked through.
  2 cups milk, 6 cups French bread
• In another bowl, whisk the egg, then mix in the sugar, vanilla, nutmeg, cinnamon, and the remaining milk. Pour this mixture over the soaked bread and gently stir to combine. Add the rum-soaked raisins and fold them in evenly.
  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 in the bread mixture, spreading it evenly. Bake for 35-45 minutes or until the edges are golden brown and pulling away from the pan.

For the Vanilla Custard:

• In a small heavy saucepan, heat the cream, butter, and vanilla sugar over medium heat until small bubbles form around the edges.
  1 ¼ cups heavy cream, 3 tablespoons butter, ¼ cup vanilla sugar
• In a separate bowl, whisk the egg yolks until smooth. Gradually add ½ cup of the hot cream mixture to the yolks while whisking continuously.
  3 egg yolks
• Slowly return the egg mixture to the saucepan, whisking constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon.
• When the bread pudding is ready, remove it from the oven and serve it warm with vanilla custard drizzled over the top.