1 (2 lb.) loaf sliced white bread, crusts removed
1/2 c. butter, softened
1/2 c. raisins
1 1/2 tbsp. rum flavoring
2 1/2 c. milk
2 1/2 c. whipping cream
1 vanilla bean or 2 tbsp. vanilla
8 eggs
1 c. sugar
Cinnamon-sugar (about 1/4 c.)
Caramel-Rum sauce

Spread bread slices with some of soft butter. Toast lightly on one side. Cut bread in 1/2 inch squares. Set aside. Plump raisins in rum flavoring. Set aside. Heat milk and cream with vanilla, scraping seeds from the bean. Cool. Discard bean. Set milk aside. Heat eggs and sugar. Add to milk mixture. Stir in bread cubes and raisin mixture. Let stand 15 minutes.

Pour bread mixture into well buttered 9 x 13 inch glass baking pan. Dot with remaining butter; sprinkle with cinnamon-sugar to taste. Bake at 350 degrees for 45 to 60 minutes or until lightly golden on top. Serve with Caramel-Rum Sauce. Make 8 servings.

CARAMEL - RUM SAUCE:

1 1/2 c. sugar
1/2 c. water
1/2 c. butter
Whipping cream
1 tbsp. rum flavoring

Melt sugar in water over low heat until caramelized. Add butter and 1 1/2 cups whipping cream; cook to desired consistency. Cool, then add rum flavoring and more cream for desired consistency, if necessary. Makes about 3 cups. Enjoy!