Bread Pudding with Spiced Rum Sauce

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 (1 lb.) loaf cinnamon bread, cut into 1-inch cubes
1 cup golden raisins

1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon

Butter a 13x9x2-inch glass baking dish. Whisk eggs in large bowl to
blend. Add milk, sugar, cream, and vanilla; whisk to blend well.
Stir in bread and raisins. Pour mixture into prepared baking dish.
Cover and refrigerate 2 hours.

Preheat oven to 350F. Bake pudding uncovered until puffed and
golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).

In the meantime, prepare sauce. Stir brown sugar and butter in
heavy medium saucepan over medium heat until melted and smooth, about
2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer
until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve over bread pudding.