I love serving this tasty dessert for the winter holidays. This recipe is originally from TOH with a few adjustments.

Bread Pudding

10 cups cubed French bread

1/2 cup raisins

8 eggs

2 cups half and half cream

2 cup milk

1 cup packed brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

4 Tbsp. rum

Arrange bread cubes evenly in greased 9x13 baking dish. Sprinkle with raisins.

Beat eggs in large bowl. Add cream, milk, brown sugar, cinnamon, nutmeg, vanilla, and rum and beat until mixed. Pour over bread. Let sit for 30 minutes until bread absorbs milk mixture.

I like to serve it warm, so I make ahead to this point and refrigerate. You may need to bake a little longer because it's cold.

Bake, uncovered, at 350  for 30 minutes. Cover with foil and bake 15 minutes longer or until a knife inserted near the center comes out clean.

Caramel Sauce

2 cup. packed brown sugar

1 cup (2 stick) butter

1 cup heavy whipping cream

2 tsp. vanilla extract

In saucepan, combine the brown sugar, butter and whipping cream. cook and stir over low heat until smooth. Remove from heat. Stir in vanilla.

Serve bread pudding warm with vanilla ice cream and warm sauce. Yum!