Jamaican Bread Pudding

4 C. French bread, cubed
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. raisins
1/4 C. white rum
1/4 C. melted butter
2 C. milk
2 eggs, slightly beaten
1 tsp. vanilla

Preheat oven to 350. Grease a 9 in. square baking dish with butter.
In a large mixing bowl, combine bread, sugar, cinnamon, nutmeg, and raisins. Pour into baking dish. Drizzle with rum and melted butter.
In the same mixing bowl, slightly beat eggs. Add milk and vanilla and mix well. Pour evenly over bread mixture. Let stand 15 min. Bake 50 min.-1 hr. or until a knife inserted in center comes out clean. Serve warm topped with vanilla rum sauce (recipe follows).

Vanilla-Rum Sauce:
1/2 C. brown sugar
1/2 C. sugar
1/2 C. butter
1/2 C. heavy whipping cream
1 tsp. vanilla
2 tsp. white rum

In a heavy saucepan, combine brown sugar, sugar, whipping cream, and butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 min. Remove from heat and stir in vanilla and rum.