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1/2 cup raisins
1/2 cup hot water
4 eggs
2 cups milk
3/4 cup sugar, divided
1 teaspoon vanilla extract
8 slices French bread (1/2 inch thick)
Butter or margarine, softened
1 teaspoon ground cinnamon
BUTTER SAUCE:
1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup plus 2 tablespoons heavy cream
Place raisins in a small bowl; pour water over. Let stand for about 10 minutes to soften; drain. In a mixing bowl, beat eggs. Add milk, 2/3 cup sugar, vanilla and raisins. Pour half into a greased 13-in. x 9-in. x 2-in. baking dish. Butter both sides of bread; arrange in a single layer over egg mixture. Cover with remaining egg mixture. Combine cinnamon with remaining sugar; sprinkle on top. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Meanwhile, for sauce, melt butter in a saucepan. Add sugar; cook and stir over medium heat for 10 minutes. Remove from the heat and gradually stir in cream. Return to the heat; cook and stir 8-10 minutes longer or until thickened and golden-colored. Serve warm over a slice of bread pudding.
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