Prepare Rum-Raisin Caramel Sauce; set aside.

Preheat oven to 350°F (175°C).

Brush one side of French bread slices with melted butter.

Place bread, buttered side up, on a baking sheet.

Bake at 350°F (175°C) for 10 minutes until lightly toasted.

Cut toasted bread into 1/2-inch cubes.

Set aside bread cubes.

Combine milk, sugar, vanilla extract, and evaporated milk in a large bowl.

Stir well with a whisk.

Add bread cubes and raisins to the milk mixture.

Press gently to moisten.

Let stand for 15 minutes.

Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.

Bake at 350°F (175°C) for 35 minutes or until set.

Serve warm with Rum-Raisin Caramel Sauce.