1 (8 oz.) loaf French bread
2 1/2 c. milk
2 c. granulated sugar
1 c. (2 sticks) unsalted butter, softened
1 (13 oz.) can evaporated milk
1 1/2 tsp. ground nutmeg
2 tbsp. vanilla extract
1 c. seedless raisins

HARD SAUCE:

8 tbsp. (1 stick) unsalted butter, softened
1 c. confectioners' sugar
3 tbsp. dark rum

Make Bread Pudding: Position a rack in the center of the oven and preheat to 350 degrees. Tear the bread into pieces and place them in a large bowl. Stir in the milk. In another large bowl, using a hand held electric mixer set at medium high speed, beat the butter and sugar together until the mixture is light and fluffy. Beat in the evaporated milk, nutmeg, and vanilla. (The mixture will look slightly separated.) By hand, stir in bread/milk mixture and raisins. Scrape mixture into deep 3 1/2 quart baking dish and place dish on baking sheet.

Bake for 1 hour. Then, using a wooden spoon, gently stir the mixture and continue to bake about 40 minutes longer or until all liquid has absorbed and the pudding is firm and lightly browned.

Hard Sauce: In medium size bowl, using mixer set at medium high speed, beat butter with sugar for 2 minutes or until mixture is light and fluffy. Stir in rum. Serve with pudding.

8-10 servings. 30 minutes preparation time plus baking and cooling.