Rum-Raisin Bread Pudding With Spiced Rum Sauce

• 8 large eggs
• 3 1/2 cups whole milk
• 2 cups sugar
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 pinch nutmeg
• 1 (1 lb) loaf cinnamon-swirl bread, cut into 1-inch cubes
• 1 cup golden raisin
• SPICED RUM SAUCE
• 1 cup golden brown sugar (packed)
• 1/2 cup unsalted butter
• 1/2 cup whipping cream
• 2 tablespoons spiced rum or 2 tablespoons dark rum
• 3/4 teaspoon ground cinnamon
• 1 pinch nutmeg

1. Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
2. Butter 13x9x2-inch glass baking dish.
3. Whisk eggs in large bowl to blend.
4. Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
5. Stir in bread and raisins.
6. Pour mixture into prepared baking dish.
7. Cover and refrigerate 2 hours.
8. Preheat oven to 350u0b0F.
9. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
10. Cool slightly (pudding will fall).
11. Serve warm with Spiced Rum Sauce.
12. --------SPICEDRUM SAUCE --------.
13. Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
14. Add cream, rum, and cinnamon and bring to simmer.
15. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
16. Serve warm.
17. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
18. Makes 1 1/2 cups.

eggs, milk, sugar, whipping cream, vanilla, cinnamon, nutmeg, cinnamonswirl, golden raisin, golden brown sugar, unsalted butter, whipping cream, rum, ground cinnamon, nutmeg

Taken from www.food.com/recipe/rum-raisin-bread-pudding-with-spiced-rum-sauce-15159 (may not work)