Holiday Raspberry-Cinnamon Bread Pudding

For Pudding:

Combine bread and milk in a large bowl. Let stand 15 minutes, stirring frequently. Preheat oven to 350 degrees. Generously brush a 9x13 inch baking pan with some of melted butter. Stir remaining butter, undrained raspberries, sugar, vanilla, cinnamon and mace into bread mixture. Fold in eggs. Pour into prepared pan. Bake about 50 to 60 minutes until firmed and lightly browned. Cool pudding to lukewarm.

For Sauce:

Whisk together sugar, half & half, butter and vanilla in the top of a double boiler over simmering water until sugar dissolves and sauce thickens slightly.

To Serve:

Spoon warm pudding onto plates and spoon sauce over.