CHEZ HELENE'S BREAD PUDDING

1 loaf French or Italian bread
2 1/2 cups milk
1 cup unsalted butter
2 cups sugar
1 (13 oz) can evaporated milk
2 tablespoons ground nutmeg
2 tablespoons vanilla
1 cup raisins
Hard Sauce


Tear bread into pieces and place in large bowl.  Stir in milk.

Beat butter with sugar until light and fluffy.  Beat in evaporated milk, nutmeg and vanilla.  Stir in bread mixture (with all the milk) and raisins.  Pour into large deep casserole. Place on baking sheet and bake 1 hour at 350 degrees.  Stir pudding to blend.  Bake 1 hour longer or until all liquid has evaporated.  Serve warm with Hard Sauce.



HARD SAUCE

1/2 cup unsalted butter
1 cup powdered sugar
3 tablespoons Rum


Beat butter and sugar together until smooth.  Slowly beat in rum. Continue to beat until fluffy.  Chill slightly.