Pudding:

5 tbsp. unsalted butter, softened
1/2 c. sugar
2 eggs
1 c. milk
1/2 c. whipping cream
1/4 tsp. nutmeg
1 tsp. vanilla
8 slices French bread, torn
1/3 c. raisins

Sauce:

5 tbsp. unsalted butter
1/4 c. whipping cream
2 c. powdered sugar, sifted
1/4 tsp. rum extract

Pudding: Cream butter until fluffy. Add sugar and eggs. Add milk and cream. Stir in vanilla and nutmeg. Stir in bread and raisins. Scoop 1/3 c. into each cup of a 12-cup, nonstick muffin pan.

Bake at 350°F for 15 minutes. Remove and break apart, replace in muffin cups and bake another 15 minutes until set. Remove and cool immediately.

Sauce: Beat butter and cream. Slowly add sugar. Stir in rum. Chill and serve over bread pudding.