Preheat the oven to 338°F.

Soak the raisins: Put the raisins in a small bowl and pour over the rum. Let the raisins soak while you prepare the rest of the recipe.

Place a small saucepan over low heat. Pour in the semi-skimmed milk and add the vanilla extract. Warm it gently, but do not let it boil.

Cut the slices of (stale) bread into rough pieces of about 0.8 x 0.8 inches. The crusts can be cut up too. Put the pieces of bread into a large mixing bowl.

Add the cinnamon and brown sugar to the bread pieces, along with the eggs. Mix everything together well.

Cut the gingerbread into small pieces and add them to the mixing bowl.

Add the soaked raisins (without the liquid) to the mixing bowl and mix everything together well.

Pour the heated milk over the bread mixture. Stir carefully so the bread and gingerbread can absorb the milk. Keep mixing until you have a smooth batter: it is fine if there are larger pieces of bread or gingerbread in it.

Pour the batter into a greased baking tin and smooth the top.

Place the baking tin in the oven and bake the cake for about one hour at 338°F. Check regularly to make sure the cake is baking properly.

Let the cake cool slightly; it tastes best warm or cold. Serve with a scoop of vanilla ice cream if desired. Enjoy!