Southern Bread Pudding

Southern Bread Pudding 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, softened 1 teaspoon ground cinnamon BUTTER SAUCE: 1/2 cup butter, cubed 1 cup sugar 1/2 cup plus 2 tablespoons heavy whipping cream Place raisins in a small bowl; pour water over. Let stand for about 10 minutes to soften; drain. In a bowl, beat eggs. Add milk, 2/3 cup sugar, vanilla and raisins. Pour half into a greased 13-in. x 9-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.