Bread Pudding

• 1 cup sugar
• 1 stick butter softened
• 5 eggs beaten
• 1 pint heavy whipping cream
• Dash of cinnamon
• 1 tbsp vanilla extract
• 1/4 cup raisins
• 12 1 inch thick slices of fresh or stale French bread
• Clear Rum Sauce: 1 cup sugar
• 2 1/4 cups water divided
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter
• 1/2 tsp cornstarch
• 1 tbsp light or dark rum

1. Preheat oven to 350 degrees
2. Cream together sugar and butter in a large bowl
3. Add eggs, cream, cinnamon, vanilla and raisins, mixing well
4. Pour into a 9 inch round 1 and 3/4 inch deep pan
5. Arrange bread slices flat in mixture - let stand 5 minutes
6. Turn bread over and let stand 10 minutes longer then push bread down so most is covered by the mixture. Do not break the bread
7. Set the pan in a larger pan filled with water. Water should come within 1/2 inch from the top of the smaller pan
8. Cover with aluminum foil and bake 45-50 muntes, uncovering pudding during the last 10 minutes to brown the top. When done the custard should be soft, not firm
9. When pudding is about room termperature, pour some rum sauce over pudding
10. Rum sauce: In a medium size saucepan, combine sugar, 2 cups water, cinnamon and butter- bring to a boil
11. In a small bowl blend cornstarch with remaining 1/4 cup water and whisk into the sauce- simmer, stirring until sauce is clear
12. Remove from heat and add rum. Sauce will be thin

sugar, butter, eggs, cream, cinnamon, vanilla, raisins, bread, sugar, water, ground cinnamon, butter, cornstarch, light

Taken from www.epicurious.com/recipes/member/views/bread-pudding-51951881 (may not work)