Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      1 pound       loaf cinnamon swirl raisin bread -- ends and crusts
                        removed -- bread cut into
                        -- cubes
   1 1/2  cups          milk
   4                    eggs
     1/2  cup           whipping cream
     1/2  cup           firmly packed golden brown sugar
     1/3  cup           baileys original irish cream liqueur
     1/4  cup           dark rum
   2 1/2  ounces        semisweet chocolate -- chopped
     1/2  cup           raisins -- (scant)
   1      tablespoon    grated orange peel
     1/2  teaspoon      vanilla extract
                        baileys creme anglaise*

Preparation:

Place bread cubes in large bowl. Whisk milk, eggs, cream, sugar, liqueur and rum in another bowl. Mix in chocolate, raisins, orange peel and vanilla. Pour liquid over bread cubes and mix. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Pour pudding mixture into prepared pan. Bake until bread pudding is set in center, about 50 minutes. Cook to lukewarm. Run small knife around pudding and release pan sides. Serve warm, with sauce.