Place ground bread in a greased 9 x 13-inch baking dish. Sprinkle raisins and nuts over it. In a large bowl, beat milk, eggs, sugar, vanilla and rum until well blended; pour over bread .Cover and soak well , at least a half hour , add grapenuts, push into custard till its all covered. Let sit about 5-10 minutes. Preheat oven to 350 degrees. Dot mixture with butter Place dish in a larger pan .Fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until pudding is set in center.

soaked with the bread. When I did it for my family, I soaked the bread and grapenuts together. It comes out smoother. I have also done it with almost all grapenuts, soaked. With just 1 -2 slices of pumpernickel bread, processed.Some times we served it with vanilla ice cream while it was still warm, so it melted. Some times it was served cold with sweetened whipped cream or fruit sauce. Usally just fresh fruit pureed in the blender with a little wine and sugar or jelly melted with a little wine.