Directions. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup.. Preheat an oven to 170°C (350°F). Layer the bread and raisins in a greased 8×8 baking dish. Beat together the milk, eggs, sugar, and vanilla until well combined. Pour the egg mixture into the baking dish. Push the bread down into the egg to help it absorb the egg mixture.
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Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Grease a pudding dish with a capacity of about 1½ litres / 1½ quarts with some of the butter. Put the golden raisins in a small bowl, pour the rum over, and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.. Nigella shows us how to make one of her grandmother's desserts, bread and butter pudding with fiery ginger jam.
