Bread Pudding

Ingredients
	Bread Pudding
3	Eggs
1 1/4	Cups of grandulated sugar
1 1/2	Teaspoons of vanilla extract
1 1/4	Teaspoons of ground nutmeg
1/4	Cup of unsalted butter melted
2	Cups of milk
1/2	Cup of raisins
1/2	Cup of roasted slivered almonds
5	Cups of french bread cubes
	Rum Sauce
1 1/2	Cups of heavy cream
1	Cup of Half and Half
2	Teaspoons of vanilla extract
1/4	Cup of grandulated sugar
3	Tablespoons fo Jamican rum
Directions
	Bread Pudding
•	Beat eggs in a large mixing bowl until frothy
•	Add sugar, vanilla, nutmeg, cinnamon, and butter
•	Beat in milk
•	Stir in raisins and almonds
•	Put bread cubes in a greased loaf pan
•	Pour egg mixture over bread cubes
•	Let sit for about 30 minutes
•	Bake in a 300 degree oven for 40 minutes
•	Raise temperature to 425 until pudding is well browned
•	Cool slightly
•	Pour rum sauce over pudding when serving
	Rum Sauce
•	Stir heavy cream, Half and Half, vanilla, and sugar in a sauce pan over high heat for about 3 minutes
•	Dissolve cornstarch in rum in a small bowl
•	Wisk run-starch mixture into sauce pan with cream
•	When slightly thickened, remove the sauce pan from the heat
•	Serve over bread pudding