Bread Pudding

Ingredients:
1 to 2 French bread loaves torn into pieces
1 quart milk scalded (heat milk until bubbles form on the edges of the pot
1 cup light cream
4 eggs - beaten
1 cup sugar (I use brown...but use what you have)....I usually use less than a cup maybe around 3/4th
1 to 2 tsp ground Cinnamon
1/2 to 1 tsp nutmeg
1/2 cup dark raisins
1 tsp vanilla extract.....or a dash of dark rum if you don't have the extract....or both if you want ;-)

Directions:
*Preheat your oven to 350 degrees.
*Spray your baking dish (around a 2 quart)
*Combine bread, scalded milk & cream in a large bowl & stir until well blended.
*In another bowl mix the eggs and sugar together (with the vanilla or rum) & then stir them into the bread mixture.
*Add the cinnamon & nutmeg.
*Mix well & then stir in the raisins
*Put the mixture in a baking dish & bake for about an hour...until a tester (toothpick/cake tester) comes out clean. If it seems too moist leave it a little longer. (I often times take a piece of aluminum foil - spray it with a little pam and lightly cover the bread pudding for the 2nd half of the cooking time with it (so the top doesn't burn)

Serve with bourbon sauce

Bourbon Sauce Ingredients:
1/2 cup butter cut into sm. pieces
1 lg egg
1 cup sugar (I use brown)
1/4 cup bourbon

Directions:
Mix together your sugar & egg in a sauce pan. Stir to combine & gently heat (on a low setting) until the sugar is dissolved and the egg is cooked. Remove from the heat & stir in the bourbon. Cover and put in the refrigerator if your not using it right away. (I usually make mine the day before just b/c it saves time... then I just slowly warm it back up in the microwave)
*I usually double this, since people seem to like it so much, but I wouldn't double the bourbon though ...it gets strong quick!
Submitted by:  Annie Berdahl