Rum Bread Pudding - cooking recipe

Ingredients

8 ounces raisins (or any other dried fruit or nuts or a combination)
4 fluid ounces rum (or brandy)
2 ounces unsalted butter, melted
24 ounces stale bread (I used Cinnamon Pecan Bread)
2 quarts heavy cream
6 eggs
26 ounces granulated sugar
1 fluid ounce vanilla extract

Preparation

Combine raisins and rum in small saucepan. Heat to just a simmer, cover and set aside.
Use a portion of the butter to coat a 2\" hotel pan. Reserve remaining butter.
Tear the bread into chunks and place in a large bowl. Pour cream over bread and set aside until soft.
Beat eggs and sugar until smooth and thick. Add vanilla, melted butter, raisins and rum.
Toss egg mixture with bread gently to blend. Pour into the hotel pan and bake until browns and almost set, about 45 minutes.