1 (1 lb.) loaf Vienna bread
6 egs
1 1/2 c. sugar
1 qt. milk
1 c. light cream
2 tsp. vanilla
1/3 c. golden raisins

CARAMEL SAUCE:

1/2 c. butter
1/2 c. brown sugar, firmly packed
1/2 c. sugar
1/2 c. whipping cream
1 tsp. vanilla

Cut bread into 1 1/2 inch cubes. Let dry overnight. Preheat oven to 325 degrees. Beat eggs until frothy. Blend in sugar. Gradually beat in milk, cream and vanilla. Combine bread cubes and raisins in large mixing bowl. Pour milk mixture over bread mix; mix well. Pour into well-buttered 9 x 13 inch pan. Bake 65 to 70 minutes or until knife inserted near ceneter comes out clean.

SAUCE: Combine all ingredients except vanilla. Heat to boiling over medium heat, stir frequently for 1 minute.

To serve, spoon bread pudding warm or cold into sauce dish. Serve with warm caramel sauce. Serves 12.