Total Calories: 261
1 Bring the milk and sugar to a simmer in a small saucepan. Stir until the sugar is dissolved, about 1 minute. Remove from the heat. Stir in the cream, orange liqueur, and rum.
2 Whisk together the eggs, zest, and cinnamon. Stir in the milk mixture.
3 Grease a 13 × 9 × 2-inch baking dish. Layer half the bread slices in the pan. Scatter the raisins on top. Arrange the remaining bread slices in the pan. Carefully pour the milk mixture over the bread slices, pressing the bread down to keep it submerged. Let stand 10 minutes until the liquid is absorbed.
4 Place a rack in the center of the oven. Preheat the oven to 375°F. Bake the pudding 40 minutes or until a knife inserted near the center comes out clean and the top is golden.
5 Cool on a wire rack. Serve warm or cool, sprinkled with confectioner's sugar. Store covered with plastic wrap in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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