Raisin Bread Pudding

• 10-12 cups cubed day old white/wheat bread or 1 loaf of french bread
• 5 cups of whole milk
• 2 cups sugar
• 1 tbsp vanilla
• 3 eggs, beaten
• 1/2 to 3/4 cup of raisins
• 2 tsp of cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 stick of butter

Sauce

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 egg, beaten
• 1 tbsp corn starch
• 1 tsp vanilla extract
• 1 tsp rum extract
• 1 tbsp lemon juice (optional)

In a large bowl, soak bread in milk for about 30 minutes. In a medium bowl, mix sugar, spices, vanilla, and eggs. Combine the sugar mixture to the bread mixture. Preheat the oven at 350'. Melt the 1/2 stick of butter in a 9x13 glass baking dish until melted. Once melted, pour the excess butter in the bread mixture. You just want to coat the glass dish.

Bake at 350 for about 45 minutes, until bubbly and hot.


For the sauce, cream the butter and sugars. Add the vanilla and corn starch. Slowly stir in the egg, then add the rum and lemon juice. Heat and stir over a low heat for about 7-12 minutes. Serve warm over the pudding.