| 4 Cups Day Old Bread Cubes | 1/3 Cup Sugar |
| 3 Cups Milk | 1 Teaspoon Almond Or Vanilla Extract |
| 3 Eggs | 1/2 Cup Raisins |
Combine bread cubes and milk. Let stand 15 minutes. Beat together eggs, sugar, and extract. Poor egg mixture over bread mixture, stirring gently until blended. Stir in raisins. Pour into 1 1/2 quart casserole. Set casserole in 13x9x2 inch baking pan, place on rack in oven and fill pan with 1-inch very hot water. Bake in preheated 300 degree oven until knife insterted 1-inch from edge comes out clean, about 1 1/2 to 2 hours. Remove from hot water and let cool hour. Bread pudding is very good served with a scoop of ice cream or with a little syrup.
Recipe - Helen Ferre
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"I highly recommend using buttermilk bread with this recipe. As it is baking it gives off the most wonderful, cozy aroma. Optional, try adding a little bit of cinnamon and serve with maple syrup." - April Ferre
