Spiced Bread Pudding with Sour Cream Raisin Sauce

Ingredients

Pudding:
1 lb., 8 oz. Bread, donuts, or rolls - stale, cut into 1-inch chunks
16 oz. Milk
16 oz. Cream
8 Eggs
2 c. Sugar
4 oz. SilverBrook Solid Grade AA Salted Butter, melted
          RFS Item 73400
4 tsp. Culinary Secrets Pumpkin Pie Spice
           RFS Item 24138

Sauce:
5 oz. Katy's Kitchen Instant Vanilla Pudding Mix
         RFS Item 21234
1 qt., 1 c. Sour cream
2-1/2 cups Milk
1/2 tsp. Culinary Secrets Pumpkin Pie Spice 
            RFS Item 24138
1/2 tsp. Culinary Secrets Rum Flavoring
            RFS Item 26252
1/2 c. Raisins
2 oz. Pecans, toasted (optional)

Directions

Pudding:
1. Spray a 4-inch deep pan with cooking spray. Place donuts and bread in pan.

2. Combine milk, cream, eggs, butter and Culinary Secrets Pumpkin Pie Spice in a large bowl. Whisk until well blended. Pour over bread mixture, being sure to cover all bread. Cover and refrigerate for 15 minutes.

3. Bake at 350 F for 1 hour, 15 minutes or until the center is set and reaches 165 F. Serve warm or cold with Sour Cream Raisin Sauce.

Sauce:
1. Combine pudding mix, milk, sour cream, Culinary Secrets Pumpkin Pie Spice, and Rum Flavoring in a large bowl. Whisk until blended. Fold in raisins and pecans. Chill until served.