RUM RAISIN BREAD PUDDING WITH CINNAMON
Combine ⅔ cup golden raisins and 5 teaspoons dark rum in small bowl. Microwave until hot, about 20 seconds; set aside to cool, about 15 minutes. Add ⅛ teaspoon ground cinnamon to brown sugar mixture in step 1 and stir cooled raisin mixture into custard in step 3.