Bread Pudding

2 loaves day old French bread cubed

1 quart milk or half and half

4 eggs

2 1/2 cups sugar

1 cup raisins

2 Tbsp. vanilla

1 Tbsp. rum flavor

1 tsp. cinnamon

1/2 tsp. salt

butter to coat pan

Stir cinnamon and salt into sugar.  Add eggs and beat to combine.  Add milk and flavorings, beat to combine well.  Fold in bread and raisins.  Let stand, stirring occasionally until liquid is absorbed, about 20-30 minutes.  Pour into a buttered 9 X 12 pan and sprinkle with a little more cinnamon if desired.  Bake at 350 degrees for about 1 hour, until set and well browned.

Spiced Caramel Sauce

1 C. sugar

2 Tbsp. water

1/4 teaspoon lemon juice

1 Tbsp. light corn syrup

3/4 C. heavy cream

2 Tbsp. unsalted butter

 1/2 teaspoon cinnamon

1/2 teaspoon allspice

Place sugar in medium heavy bottomed saucepan.  Add water, lemon juice and corn syrup and mix until sugar is evenly moistened.  Mixture will be the consistency of wet sand.  Bring to boil over medium-high heat, stirring until sugar is dissolved.  Continue to boil without stirring, until syrup turns a deep caramel color, about five minutes longer.  Watch syrup closely, when it begins to change color, swirl pan a few times so that caramel colors evenly.  Remove pan from heat and immediately pour in cream.  Allow mixture to bubble up and then settle.  Stir in butter.  Add spices and stir until well combined.  Let cool, then pour into covered container and refrigerate until ready to serve.  Sauce will thicken considerably upon cooling.  Before serving, sauce may be heated in microwave oven or in heat proof bowl set over pan of simmering water if loose consistency is desired.