Pudin de Pan (Cuban Bread Pudding with Rum Raisins + Almonds)

In a small bowl, add raisins with the rum. These will soak for a few minutes and get plump and delicious. Set aside.
In a large mixing bowl, whisk the eggs then pour the evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg. Mix until all combined.
Add the torn bread in a bowl, gently pressing the bread into the custard so it soaks it all evenly. Set aside.
Preheat the oven to 350°F.
Add the sugar to a large skillet or saucepan. Cook over medium heat, stirring gently, until the sugar melts and turns amber.
Immediately pour into a baking dish (an 8x8 works well). Swirl to coat the bottom. Let it set before adding the custard. Set aside.
Gently fold in the raisins with the rum (yes, add the rum too!) and sliced almonds into the custard.
Using a ladle, transfer the mixture in the baking dish over the set caramel.
Place the baking dish inside a larger baking dish. Add hot water to the larger baking dish to come halfway up the sides of the pudding dish.
Bake for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, continue to bake in 10 minute increments until the toothpick comes out clean.
Remove from the oven. Allow to cool completely before placing the fridge for at least 1 hour.
Run a knife around the edges. Invert onto a serving plate to release the loaf. Serve and enjoy!