Bread Pudding

An easy dessert to prepare, with the added bonus of using up excess bread. The recipe calls for a loaf of stale french bread, soaked in milk, and then sugar, eggs, vanilla and raisins are mixed in, and it baked in a pyrex pan. The most difficult part is making the sauce - you need a double boiler, and you melt butter with powdered sugar, and then whisk in an egg (and mix till its cool), and then a bit of whiskey.

I've prepared this recipe several times. This time, I had a big pile of fairly bland bread sticks left over from a party. It was 20 oz of bread. I increased the number of eggs because I was concerned it would be too wet (bread wasn't really stale) - and it turned out just the texture I wanted.

Finally, my daughter does not care for raisins. So I replaced the raisins with cut up dried figs. That unexpected flavor and bit of crunch from the figs was great, and I'd do it again in a heartbeat.

Don't you have old stale bread hanging around? Don't waste it - you'll love this.