Bread Pudding: 1 loaf of french bread sliced and toasted in the oven.
1 can condensed milk, 1 can evaporated milk, sugar to taste six to eight eggs, regular milk, golden raisens, 1 stick of butter, vanilla.
Soak the toasted bread in regular milk and squish to mix in, it should just be wet bread not runny.
Cook the raisens for about 5 minutes in about 1/4 cup of water and let soak until plump. Stick the butter in to melt.
I dont' have measurements, I just do it. Add the beaten eggs and cooled raisen, canned milks etc to the the bread and mix. Bake at 350 until done
Rum sauce. Cook about 2 tbl of corn starch in 2 cups of milk and sugar to taste. Add two tbl of butter, remove when done and add rum or whisky to taste. Pour over servings of bread pudding.