Pour the rum over the raisins.

Let the rum soak into the raisins for about an hour.

Slice the croissants in half. Slather one side with the softened butter and the other with the ginger jam, then reassemble. It is a delicious little sandwich that will be the base of our pudding.

Cut the croissant sandwiches in half, the other way this time.

Put the croissant pieces in a buttered 9x13 baking dish.

Remove the raisins from the rum and scatter them over the top of the croissants.

Whisk together the rest of the ingredients. I put the rum from the raisins into the custard as well. It would be shameful to let good rum go to waste.

Whisk until fully incorporated and smooth. You could also use the blender to get it nice and smooth.

Pour the custard over the croissants and raisins.

Let the custard soak into the croissants for about an hour. Every 15 minutes or so, use a fork and push the croissants into the custard so that it absorbs. Preheat your oven to 375 degrees.

Bake the bread pudding in the oven for about an hour. When it is done, it will be golden brown and puffy.