Buttermilk Bread Pudding with Butter Rum Sauce

1 16oz loaf French Bread
¼ C Butter
1 qt Buttermilk
1 C Raisins (soaked in water)
2 large Eggs, lightly beaten
1 1/3 C firmly packed light brown sugar
1 Tbsp Vanilla Extract
Butter Rum Sauce

Tear bread into 1 inch pieces for a total of 8 Cups of torn bread. Reserve the rest of the bread for another use.
Melt butter in a 13x9x2 inh pan in 350 degree oven.
Combine bread pieces, buttermilk, and raisins in a bowl, set aside.
Combine eggs brown sugar, and vanilla, whisking well.
Add egg mixture to bread mixture, stirring gently. Pour into pan of melted butter.
Bake at 350 degrees for 1 hour. Serve warm or cold with Butter Rum Sauce.
Yield: 10-12 servings.

Butter Rum Sauce
1/2 C Butter
1/2 C Sugar
1 Egg yolk
¼ C water
3 Tbsps Rum
Combine first 4 ingredients in a small saucepan, stirring well.
Cook over medium heat until sugar dissolves and sauce begins to thicken. Gently stir in rum.