4 to 5 c. day old French Bread, crust removed
1/2 c. sugar plus 2 tbsp.
1 tsp. cinnamon
4 eggs
2 c. milk
2 tbsp. melted butter
1/2 c. seedless raisins
1 tsp. vanilla extract

Break bread into small pieces, place in baking dish (1 1/2 to 2 quart size). Sprinkle cinnamon over bread, add raisins and melted butter. Toast lightly in 350 degrees oven. Blend mixture of eggs, sugar, milk and vanilla extract. Pour over toasted bread and bake 45 minutes at 350 degrees until solid.

RUM SAUCE:

2 c. milk
1/2 stick butter (4 tbsp.)
1/2 c. sugar
1 tbsp. nutmeg
1 tbsp. vanilla extract
1/4 c. rum (or to taste)
2 tbsp. flour
1 tbsp. oil

Place milk, butter and sugar in sauce pan and bring to boil. Thicken with roux of flour and oil. Remove from heat and add nutmeg, vanilla extract and rum. Serve over bread pudding.