Recipe: Cinnamon Bread Pudding with Butter Sauce

I used to have a fantastic recipe for bread pudding using raisin bread that had a vanilla rum sauce. I will try to dig through the cookbooks and see if I can come up with it. This sounded pretty good though!

CINNAMON BREAD PUDDING WITH BUTTER SAUCE
Makes 8 to 10 servings

6 eggs
2 cups milk
1 3/4 cups half-and-half or light cream
1 cup sugar 2 teaspoons vanilla
6 tubes cubed cinnamon bread or cinnamon rolls without icing (about 1 pound)
1 recipe Butter Sauce (see recipe below)

FOR PUDDING:
In a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread.

Grease a 2-quart rectangular (12x7-1/2x2-inch) baking dish. Add bread pudding mixture, spreading evenly.

Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean. Serve warm with Butter Sauce.

BUTTER SAUCE:
In a small saucepan, heat until butter melts:
1/2 cup packed brown sugar
1/4 cup butter
Carefully add:
1/3 cup light-colored corn syrup
1/4 cup half-and-half or light cream

Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Makes about 1 cup