Cinnamon Bread pudding

8 large eggs

3 1/2 cups whole milk

2 cups sugar

1 1/2 cups whipping cream

1 tsp. vanilla

1 - 1 pound loaf cinnamon challah or cinnamon swirl bread, cut in 1 inch cubes

1 cup golden raisins (sometimes the challah bread I buy has raisins so I do not add extra in that case)

I didn't do it last night, but if I'm feeling chocolate, I sprinkle in a few semi-sweet chips.

Butter 13x9 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350. Bake uncovered until puffed and golden, about 1 hour and 15 minutes. Cool slightly. Serve with Spiced Rum Sauce.

Spiced Rum Sauce

1 cup brown sugar

1/2 cup unsalted butter

1/2 cup whipping cream

2 T. spiced rum or dark rum (I've used this before - it cuts the sweet a bit - but I didn't have it last night - just makes the sauce more caramelly without it)

3/4 teaspoon ground cinnamon

Stir brown sugar and butter over medium heat until melted and smooth - about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens - about 5 minutes. Can be prepared ahead and rewarmed.

I often add more cream than is called for - to taste - I don't like it too sweet. Like anything's not going to make this too sweet! ;)