CARAMEL SAUCE 2 cups brown sugar 1/2 cup white sugar 1/cup corn syrup 2 cups heavy cream 1/2 cup dark rum Combine and mix eggs, yolks, sugar, milk, cream, vanilla, nutmeg and salt. Butter slices of bread and place into buttered casserole dish. Add currants after one layer and add one more layer of bread. Pour mixture over top. Bake at 350 degrees F for one hour and rotate after 30 minutes. Let cool completely. Meanwhile, make caramel sauce. Combine all the ingredients for sauce and cook over medium heat until it thickens and becomes slightly brown. Cut bread pudding into portions and reheat. Serve with warm caramel sauce and a dollop of freshly whipped cream (the latter is optional).