Ingredients:

• 5 eggs 1 egg yolk
• 1/2 cup sugar
• 2 cup whole milk
• 1 cup heavy cream
• 1 ½ tsp vanilla extract
• 4 tsp cinnamon
• ½ tsp nutmeg
• 10 slices (approx. 1 lb) day old sweet bread, Portuguese brioche, challah
• 2 cups raisins soaked in Goslings Black Seal Rum
• Sweetened coconut, lightly toasted for garnish (opt.)

Method:

• In a stand mixer or by hand, beat the eggs and sugar until light and fluffy.
• Slowly beat in the milk, heavy cream, and vanilla.
• Lower the speed and add half the cinnamon and all the nutmeg.
• Generously butter a 9-inch square pan and sprinkle with 1 teaspoon cinnamon. and 1 cup of the soaked raisins.
• Shingle on a layer of bread slices and 1/2 of the custard mixture, pressing gently so it soaks in.
• Repeat the sequence of cinnamon, raisins, bread, custard once more ensuring the bread is well soaked.
• Sprinkle the top with additional cinnamon.
• Cover the pan with a sheet of lightly buttered heavy duty aluminum foil.
• Place the pan in a larger pan filled halfway with hot water.
• Bake in a 300ºf oven for approximately 90 minutes or until internal temperature is 160 degrees F.
• Immediately sprinkle with toasted coconut (optional)

Goslings Black Seal Rum Hard Sauce 

Makes about 1 3/4 cups

Ingredients:

• 1/3 cup (packed) golden brown sugar
• 4 tbs Goslings Black Seal Rum
• 1 tbs tangerine or orange peel, grated
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar

Method:

• Stir brown sugar and 3 tbs Goslings Black Seal rum in heavy small saucepan over medium-low heat until sugar dissolves.
• Mix in tangerine peel. Cool to room temperature.
• Beat together butter and powdered sugar.
• Combine with Rum sugar orange. Chill.