1. Soak the raisins in rum for 20 minutes
2. Beat the eggs and yolks well
3. Add milk, sugar, whipped cream and stir evenly, sieve into pudding liquid
4. Cut the toast into 2 cm cubes
5. Put the croutons in a baking bowl, pour the pudding liquid until 8 minutes full
6. Sprinkle with raisins and pine nuts
7. Preheat the oven to 160°C and add water to the baking tray. Put the baking bowl into the baking tray, put it in the lower layer of the oven, 15-20 minutes, until the surface is golden and the pudding liquid has solidified
Tips:1. The ratio does not have to be so strict, adjust according to your own taste
2. Adding raisins and dried fruits can neutralize the taste and avoid too sweet. The raisins must be soaked. If there is no rum, just use water. If you don't soak, it will burn. Dried fruits such as pine nuts and chopped almonds are fine
3. The pudding liquid must be sieved to remove bubbles and make the taste delicate
4. The amount of croutons is always higher than that of the pudding liquid, the surface is baked crispy, and it is delicious when eaten hot
