The challah is usually blessed after the flour ... Remove and cool on a rack. Soak 3/4 cup dark raisins and 1/4 cup yellow raisins in 6 tablespoons dark rum for 1 hour or more.

Cut challah bread into 1-inch pieces ... Pour the mixture over the bread, ensuring all pieces are coated. Add raisins and gently mix. Let it soak for 15–20 minutes. Bake for 45–55 minutes ...