There’s a butterscotch variation for this, below.

• 2 cups dry breadcrumbs
• 2 cups milk, scalded
• ¾ cup sugar*
• 1 tablespoon butter
• ¼ teaspoon salt
• 4 eggs, slightly beaten
• 1 teaspoon vanilla
• ½ cup raisins, optional
• ½ cup sugar*
• 1 tablespoon cornstarch
• Dash salt
• Dash nutmeg
• 1 cup boiling water
• 2 tablespoons butter
• 1 ½ tablespoon lemon juice

Preheat oven to 350 degrees. In a large bowl, soak bread in milk for 5 minutes. Add ¾ cup sugar, 1 tablespoon butter, and ¼ teaspoon salt. Pour beaten eggs over the bread mix; add vanilla and mix well. Add raisins if desired.

Pour into buttered 1½ quart baking pan. Set pan in a shallow tray of of hot water and bake at 350 degrees for about 1 hour, or until set.

While the bread pudding is baking, start the sauce. In saucepan, mix ½ cup sugar, cornstarch, dash salt, and nutmeg. Gradually add boiling water and lemon juice; blend thoroughly. Serve with warm pudding.

*For butterscotch bread pudding, substitute brown sugar for the white sugar.

from Shirley Legg