Spiced Rum Raisin Bread Pudding

                                     This recipe turns bread pudding on its' head!

8 Tablespoons butter, melt 4 Tablespoons                                   
3 Tablespoons brown sugar
1 cup sugar
1/2 teaspoon salt
4 large eggs
1 cup cream
2 cups whole milk
3/4 raisins
1/2 cup spiced rum
1 tsp vanilla
2 tsp cinnamon
3 cups cubed day old french bread cubed
 Grease a 9x9 casserole dish. Preheat oven to 350 degrees. In large bowl mix 4 Tablespoons of the melted butter, 2 Tablespoons of the brown sugar & vanilla. Whisk together. Whisk in sugar, salt,1 tsp. cinnamon & eggs. Beat with whisk . Whisk in the cream & milk beat well. In 2 cup measuring cup place raisins, rum & remaining butter.  Microwave on high 1 1/2 minutes or until butter is melted & raisins have plumped. Place bread cubes into milk batter. Stir in rum raisin mixture & stir everything well. Let sit 1/2 hour pushing bread down into batter every so often. Pour into casserole & sprinkle with remaining brown sugar & cinnamon. Bake for 35 to 45 minutes till lightly brown & puffy. serve warm or cold with dollop of whip cream.

FOR VARIATION you may leave out rum & or raisins. You may add chopped apples or fresh blueberries the variety is endless.