Bread & Butter Pudding

1. Place all dried fruit into a small container. Add the rum and allow to soak overnight.
2. Whisk the egg yolks, cream cheese, and sugar together until light and fluffy, 10-15 minutes.
3. Place the cream, milk, vanilla, and orange and lemon zest in a separate pot and bring to a simmer for 5 minutes. Slowly pour ¼ of this mixture over the egg/sugar mix to temper the eggs, whisking continuously. Add the rest of the pot contents and whisk fully. Let cool for 30 minutes.
4. Set oven to 350 degrees F. Rub butter on a 9x13 Inch Baking Dish. Arrange one layer of sliced bread over the base of the dish. Sprinkle the soaked fruit on top of the bread. Repeat this layer.
5. Pour the milk mixture over the bread, making sure to not overflow the dish. If it looks too full, wait 10 minutes for it to soak in and then add more. Let soak for 30 minutes.
6. Press the bread down and cover with tin foil. Place the baking dish in a deep roasting pan, add hot water to the roasting pan until it comes about half-way up the edge of the baking dish. Place in the oven and cook, 30 minutes.
7. Raise oven temperature to 375 degrees F. Remove the foil and brush the top with melted butter. Return to oven until the top is golden brown. Check that the center is fully cooked by giving it a gentle push in the center—you should see no liquid! If it’s still runny, cook an additional 10 minutes.
8. Once finished, brush the top of the bread with melted jam. Allow to cool for 30 minutes and serve.

Pro Tip: Want to save your leftovers? Place a piece of greaseproof paper on top of your bread pudding followed by a small board and place in the fridge overnight. The next day, place in the oven at 350 degrees F for 5 minutes and slice into thick pieces. Reheat pieces individually on a Double Play with a little oil, cooking all four sides until lightly colored.