In a large saucepan, melt the butter over medium heat.
Add the fruit and cook, stirring occasionally, until tender.
Add the brown sugar and stir to combine.
Increase the heat and cook for 3 minutes, or until the fruit is caramelized.

Remove from heat and stir in the bread and raisins. Set aside.

In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, and spices. Add the bread mixture to the cream mixture and stir to combine.
Let it rest for 45 minutes, stirring occasionally.

Preheat the oven to 350 F (180 C).
Transfer the mixture to a greased 9″ (23 cm) mold.
Bake for 40 to 50 minutes, or until the edges are golden brown and a knife inserted near the center comes out clean.
Serve warm or at room temperature, drizzled with rum sauce.

Rum sauce:
In a saucepan, combine the butter, sugar, and cream.
Cook, stirring constantly, for about 10 minutes, or until thickened.
Remove from heat and stir in the vanilla and rum.
Pour the warm sauce over the pudding.