Bread Pudding:
1/4 cup raisins (optional)
2 tablespoons dark rum (optional)
12 slices white bread (toasted)
2 cups of milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Rum Sauce:
3/4 cup dark brown sugar
1/3 cup water
1/2 butter (1 stick)
1/4 cup dark rum

1/4 cup raisins (optional) 2 tablespoons dark rum (optional) 12 slices white bread (toasted) 2 cup s of milk 2 eggs 3/4 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 3/4 cup dark brown sugar 1/3 cup water 1/2 butter (1 stick) 1/4 cup dark rum

Bread Pudding:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish.
(optional) In a small bowl, combine the raisins and rum and set aside.

In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread (along with the raisins and rum - optional). Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.


Rum Sauce:
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.