Bread pudding with ginger jam

Ingredients:

• 10 slices of black bread
• Approximately 10 tbsp. l. ginger confiture or jam
• 6 tbsp (90 g) butter (portions)
• 1/3 cup light raisins
• 3 tablespoons dark rum
• 4 egg yolks
• 1 egg
• 3 tablespoons of sugar
• 2 and 1/4 cups heavy cream
• 3/4 tbsp. plus 2 tbsp. l. milk
• 1 teaspoon ground ginger
• 2 tbsp. l. brown sugar

Preparation:

1. Preheat oven to 180°C.
   
   Grease a pudding pan or shallow 1.5-quart baking dish with a little butter.
   
   Place the raisins in a small bowl, pour in the rum, and microwave for a minute, then return to the oven. This is a great way to quickly soak the raisins and make them juicy.
2. Make sandwiches with black bread, butter, and ginger jam (2 tablespoons per sandwich). You should have some butter left over to brush the top of the pudding later.
   
   Then cut the sandwiches in half into triangles and arrange them in an even layer down the center of the dish. I place one triangle in the pan with the corner facing up, then slide the triangles down to the edge. Sprinkle with raisins and drizzle with the remaining rum.
3. Whisk the egg yolks and egg with sugar, then add the cream and milk. Pour this mixture over the bread triangles and let them soak for about 10 minutes. By this time, the pudding will be ready to bake.
   
   Brush the surface of the bread that protrudes from the sauce with softened butter. Mix ground ginger and demerara sugar and sprinkle this mixture over the buttered areas and other parts of the pudding.
   
   Place the pudding pan on a baking sheet and bake in the oven for about 45 minutes, until the sauce thickens and the pudding rises slightly. Remove from the oven and let the pudding rest for 10 minutes to allow the pudding to settle slightly. Divide among bowls and serve the sauce in a jug.