3/4 c. raisins
2 tbsp. dark rum
1 lb. French bread, cut into 1 inch cubes
3 c. whole milk
1 c. half and half
3 eggs, beaten to blend
2 c. sugar
2 tbsp. unsalted butter, melted
1/2 tsp. cinnamon
2 tbsp. vanilla SAUCE: 1/2 c. unsalted butter
1/2 c. golden brown sugar, packed
1/2 c. sugar
1 egg
3 tbsp. whiskey
Whipped cream For pudding: Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325. Generously butter 9x13 inch 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 a medium bowl. Pour over bread. Add raisins and rum. Toss to coat. Transfer bread mixture to prepared pan. Bake about 1 hour. Sauce: Melt butter and both sugars in heavy saucepan over low heat stirring until sugars 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 plate. Spoon sauce over, top with whipped cream. | 
