Wait - is it bread or is it pudding?

Lets welcome Special Guest Susan (SGS) to our show. She gave me this bread pudding recipe and says "This recipe kicks major ass. I made it in my corningwear casserole pan."

She warns you : "Make sure you grease it very well before pouring the batter in, or it's a real bitch to get off."

Edited to add: SGS makes it with Cognac instead of rum and suggests that you do too.

Bread Pudding with 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-pound loaf cinnamon challah or cinnamon-swirl bread, cut into 1-inch cubes
1 cup golden raisins

Spiced Rum Sauce
Butter 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 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.