Rum Sauce:
2 c. confectioners' sugar
2 tbs. rum
2-3 tbs. cream OR half-and-half
Preheat oven to 350F.

Bread Pudding: In large bowl, combine eggs, condensed milk,
water, butter, cinnamon and vanilla; beat well.
Stir in bread cubes and raisins, if desired, moistening completely.
Pour mixture into a buttered, 9", deep-dish pie plate.
Bake until knife inserted in center comes out clean, 1 hour.
Cool and serve with rum sauce, if desired. Refrigerate leftovers.

Rum Sauce:
In a bowl, stir together confectioners' sugar, rum
and enough cream to make smooth creamy sauce.
Serve over bread pudding, if desired. Makes 8 servings.