Instructions
whipped cream, ice cream or creme Anglaise, optional Combine the rum and raisins in a small bowl and set them aside.
Break the bread into pieces and place the pieces in a large bowl.
Pour the milk over the bread and let the ingredients rest for .
In a separate bowl, beat the eggs, sugar and orange rind together for several minutes or until the mixture is thick and lemon yellow in color.
Add the egg mixture to the bread, toss gently and let the ingredients rest for .
Add the rum and raisins, pignoli nuts and vanilla extract.
Toss gently.
Preheat the oven to 350 degrees.
Pour the bread mixture into a large, lightly buttered baking dish.
Place the dish inside a roasting pan and fill the pan with enough water to come one-inch up the sides of the baking dish.
Bake for about one hour or until the pudding has set and the top is crunchy brown.
Let cool slightly.
The pudding is best when served warm.
Serve with whipped cream, ice cream or creme Anglaise, if desired.