3/4 c. raisins
2 tbsp. dark rum
1 lb. French bread, cut into 1 inch cubes
3 c. milk (do not use lowfat or nonfat)
1 c. half and half
3 eggs, beaten to blend
2 c. sugar
3 tbsp. unsalted butter, melted
2 tb sp. vanilla extract
1/2 tsp. ground cinnamon

1/2 c. (1 stick) unsalted butter
1/2 c. firmly packed golden brown sugar
1/2 c. sugar
1 egg
3 tbsp. whiskey
Sweetened whipped cream

For pudding: Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325 degrees. Generously butter 13 x 9 x 2 inch baking pan. Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Pour over bread. Add raisins and rum and toss to coat. Transfer bread mixture to prepared pan. Bake until top is deep golden brown (bread may puff above rim of pan), about 1 hour.

For sauce: melt butter with both sugars in heavy medium saucepan over low heat, stirring until sugar dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute; do not boil. Whisk in whiskey.

Spoon warm bread pudding onto plates. Spoon sauce over. Top with dollops of whipped cream and serve.