INGREDIENTS

INSTRUCTIONS

a
Notes: Herschleb Ice Cream Co. Inc. in Wisconsin Rapids, WI. Milwaukee
Journal Sentinel.  Grease 13-by-9-inch pan well with solid vegetable
shortening. Do not  use vegetable oil spray.  Combine bread cubes and
raisins in large bowl and mound into prepared  pan. Bread should be
piled 2 to 3 inches over top of pan. Over medium  heat, melt butter in
milk. Add sugar and cinnamon and let cool. Add  eggs and vanilla and
mix well.  Preheat oven to 350 degrees. Pour liquid over bread cubes
and press  well to be sure bread soaks up all the liquid. At this point
bread  mixture should be level with pan.  Bake in preheated oven 45
minutes. Remove from oven and let cool  slightly, then cut into desired
number of pieces or spoon into  decorative serving dishes. Add desired
amount of warm sauce to each  serving. Refrigerate any unused pudding
and sauce and reheat to  serve. Makes about 12 to 16 servings.  Note:
Use bakery bread or homemade bread that has been dried out one  day,
and cubed with crusts on. White, whole-wheat or raisin breads  work
best. Do not substitute. Quantity equals 1 1/2 large loaves.  Butter
sauce: Melt butter in heavy saucepan. Add sugar and cornstarch  and
stir until dissolved. Add half-and-half and bring to boil. Remove  from
heat and let cool slightly. When mixture is cooled, add vanilla  and
stir. Serve warm or refrigerate and reheat in microwave oven.  at
Kaaren Brehmer, restaurant manager, sent the recipe, which was  reduced
to a family-size serving.  She wrote: "Bread pudding is a great
favorite in our restaurant every  day of the year. We also use the
butter sauce when we serve cranberry  cake in the fall. We use bread
from a local bakery and let it dry out  before we cube it. We use
whatever bread we happen to have  white,  whole-wheat and raisin work
best."  Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on
Mar  25, 1998

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