Ingredients:
Makes 15 servings 1 loaf soft French bread, torn into small pieces 2-1/2 cups half-and-half, divided 2 cups milk 3 eggs, lightly beaten 3 cups sugar, divided 3/4 cup chopped pecans 3/4 cup golden raisins 1 tablespoon plus 1 teaspoon pure vanilla extract 1-1/2 teaspoons ground cinnamon 3/4 cup butter, divided 2 tablespoons Prichard’s rum

Instructions:
Place bread pieces in a large bowl and add 2 cups half-and-half and milk. Let mixture stand for 10 minutes. Preheat oven to 325 degrees. Stir mixture well with a wooden spoon, then add eggs, 2 cups sugar, pecans, raisins, vanilla extract and cinnamon. Melt 1/4 cup of butter in a 13-by-9-inch baking pan. Tilt pan to coat evenly. Spoon bread mixture into prepared pan. Bake, uncovered for 55-60 minutes or until pudding is firm. Remove from oven and cool. For sauce, combine remaining 1/2 cup butter, 1 cup sugar and 1/2 cup half-and-half in a heavy saucepan over medium heat. Cook, stirring until sugar dissolves. Bring to a boil and reduce heat. Allow to simmer 5 minutes, then remove from heat and cool. Add rum and stir. To serve, cut bread pudding into squares and spoon Buttered Rum Sauce over each serving.