1 - 15 oz. loaf cinnamon-apple or cinnamon-raisin bread, torn into pieces
4 tbs.'s butter, softened
1/2 cup sugar
1/4 cup brown sugar
4 eggs
2 1/2 cups milk
1 tsp vanilla extract
1 tsp. almond extract
1 1/2 cups fresh apples, chopped
1/4 cup sugar
1 tsp. cinnamon

1 - 15 oz. loaf cinnamon-apple or cinnamon-raisin bread, torn into pieces

In large bowl, beat butter and sugar until smooth. Add eggs and extracts and beat until combined.
Slowly stir in milk and whisk until well blended. Place the bread pieces in a buttered 3 quart baking dish and pour the milk mixture over the bread and stir gently to coat. Let stand for 10 minutes.
Combine the sugar and cinnamon and sprinkle over top of the apples. Stir apples evenly into bread mixture. Place baking dish in a larger baking pan filled with 2 inches of water.
Melt butter in saucepan, add sugar and whisk on medium heat until smooth. Gradually add cream and whisk and continue to cook for 2 minutes or until thickened. Remove from heat and stir in rum and vanilla extract. Pour over warm bread pudding
Bake in a preheated 350 degree oven, for about 45 minutes or until set.
Rum Sauce
1/4 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup whipping cream
1 tsp. vanilla extract
2 tbs.'s dark rum