Bread Pudding

Serves 12

1 loaf French bread (1 1/2 feet long) [1 pound]
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

In a large bowl, break bread into bite-size pieces. Cover with
milk and soak for 1 hour. Preheat oven to 375 degrees F. Mix
well. Add eggs and sugar. Stir in vanilla, cinnamon and raisins.
Melt butter in a 13-by-9-by-2-inch baking dish, tilting to coat
all sides. Pour in the pudding and bake 1 hour.

Bourbon Sauce:
1 stick [1/2 cup] butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon

In top of a double boiler, melt butter and sugar. Gradually
whisk in egg [and cook until mixture thickens]. Cool slightly.
Add bourbon. If serving right away, pour warm sauce over
pudding. If not, warm sauce slightly before serving and serve in
a sauce boat.

if you prefer an
alcohol-free sauce:

Old Fashioned Lemon Sauce:
1/2 cup butter
1 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
Combine all ingredients in a medium non-reactive saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a
boil.