Think of plump, boozy raisins clothed in a soft, sweet, warm bread pudding with a golden crust. The orange zest, floral vanilla, caramelised sugar and hint of rum make this dessert an indulgent celebration of island flavours. Itʼs great to use any leftover or stale bread for this, whether it is baguettes (typically used), a sliced white loaf, croissants or brioche. Cut into generous portions, the pudding can be served warm or cold.