Pudding:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Sauce:
3/4 c. sugar
1 tbsp. cornstarch
1 c. water
1 or 2 tsp. rum extract
1/2 tsp. lemon juice
1 tbsp. butter
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Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8-inch square or 9-inch round baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
For sauce: Combine first 4 sauce ingredients; cook, then add last 2 ingredients. Pour over baked bread pudding.
