1Remove crusts. Toast bread on sheet pan in oven at 350 degrees--10 minutes.
2For custard, mix whole milk, 1 cup heavy whipping cream, white sugar, 1 tablespoon vanilla, cinnamon, 1 stick melted butter, 2 whipped eggs, in one bowl.
3Spray 9" x 13" pan with oil, place bread pudding in pan, cover with custard mix. Sprinkle raisins over all.
4Place 9" x 13" pan in larger pan with 1/2 water (bread will not burn). Place in oven 40 minutes at 350 degrees.
5In separate pot, add 1 cup heavy whipping cream, 2 tablespoons vanilla, 1 cup light brown sugar. Place on stove at medium heat, stir until sugar dissolves. Add rum of choice, cook 10 minutes. Glaze over bread pudding.