1 lb. loaf Vienna bread
6 eggs
1 1/2 c. sugar
1 qt. milk
1 c. light cream
2 tsp. vanilla extract
1/2 c. golden raisins

CARAMEL SAUCE:

1/2 c. butter
1/2 c. firmly pack brown sugar
1/2 c. granulated sugar
1/2 c. whipping cream
1 tsp. vanilla extract

Cut bread into 1 1/2" 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 mixture; mix well. Pour into well buttered 13"x9" baking pan. Bake 65 to 70 minutes, or until knife inserted near center comes out clean. (If bread begins to brown excessively, cover lightly with aluminum foil.)

SAUCE: Combine all ingredients except vanilla in medium sized heavy saucepan. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Cool slightly. Stir in vanilla. (Sauce can be made up to 5 days ahead. Store covered in refrigerator; warm before serving.) Makes 12 servings.