RumChata Bread Pudding

1. Spray a 13×9 inch baking dish with cooking spray. Place the bread and the raisins in a large bowl and toss them together lightly with your fingers. Pour this mixture into the prepared baking dish and spread out evenly.
2. In a large bowl, whisk the eggs until lightly beaten. Add 2 cups pf the half-and-half, half of the RumChata, 1 cup brown sugar, the granulated sugar, vanilla, cinnamon, salt, and melted butter. Whisk until well combined. Pour the custard over the bread. Let it rest for 20-30 minutes while occasionally pressing the bread down into the custard with the back of a wooden spoon. Preheat oven to 350 F.
3. After the bread has finished soaking and oven is preheated, put dish into the oven. Bake for 1 hour.
4. In the meantime, make the RumChata sauce. In a small bowl, whisk remaining ½ cup half-and-half with the cornstarch until dissolved. In a small sauce pot, heat ½ cup brown sugar with the second amount of butter over medium heat, stirring occasionally. Once butter is melted and sugar is dissolved, stir in the half-and-half mixture. Cook until the sauce thickens, about 4 minutes. Remove the sauce from the heat and stir in the remaining half of the RumChata.
5. Spoon the warm sauce over individual pieces of warm bread pudding.