8slices bread, 1- inch thick
3 cups whipping cream
1 large whole egg
3 large egg yolks
1 ½ cupsgranulated sugar
½ teaspoonground nutmeg
½ teaspoonground cinnamon
¼ cup rum
½ cup raisins

Preheat the oven to 350°F.(175°C.)  Remove the crusts fromthe bread slices. Dice the bread into one – inch cubes and toast until goldenbrown, about 8 minutes.
Whisk together the cream, whole eggs, egg yolks, ½cup sugar, nutmeg, cinnamon, and one tablespoon of the rum.
Combine the bread cubes and the cream mixture.
Steep the raisins in 1 cup of very hot water. Drainthe raisins when they have plumped and reserve the soaking liquid. Add theraisins to the bread mixture.
Spoon mixture into soufflé cups. Place custards ina deep baking pan and fill with hot water to the depth of ½ inch. Bake until a knife inserted in thecenter of custard comes out clean, about 30 minutes.
Combine the reserved raisin-soaking liquid andremaining sugar in a small saucepan and bring to a simmer, stirring constantly,over high heat.
When the sugar becomes amber, very carefully stirin the water. Return to a simmer and cook until the mixture becomes theconsistency of syrup.
Stir in the remaining three tablespoons (=1 jigger)rum and return to the heat for 15 seconds. Remove the saucepan from the heat andflame the sauce with a match. 
Pour the flaming caramel over the puddings andserve.

Yield:  Serves 4.

This recipe has been kitchen tested.

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