Rum Raisin Bread Pudding

1 loaf Challah raisin bread
1/2 quart whole milk
1/2 quart heavy cream
3 eggs
2 cups sugar
3 tablespoons vanilla extract
3 tablespoons melted butter

Rum Sauce
1 cup brown sugar
1/2 cup butter
1 egg
3 ounces brown rum

Preheat oven to 350 F.

Dice bread into one inch cubes. Put bread into milk mixture and make sure it is soaked through. Add eggs, sugar, vanilla, and stir well. Pour butter in bottom of heavy cast iron baking pan. Add bread mixture, and bake till very firm, approximately 50 minutes. Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add rum sauce and heat under broiler for a few minutes.

Rum Sauce

Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn’t curdle. Cool and add rum.