I've had this recipe since the early 70's.
It's the only Bread Pudding I make.
Terry's Bread Pudding:
1 Baguette, sliced
1 Quart of Milk (4 C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins
Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9" X 13" pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes
Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.
Serve with The Queen's Sauce:
1 Pint Heavy Cream
1/2 tsp Vanilla
1 C Brandy or Whiskey
In the top of a Doubler Boiler, place the Cream and Eggs and Whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and Whisk until incorporated
Here's another Whiskey Sauce :
In a Sauce Pan, over Medium Low Heat:
4 TBS Butter
The Juice of 1 Lemon
1 C Apple Cider
1/2 C Brown Sugar
A Pinch of Salt
1 C Bourbon Whiskey
Cook to Reduce to 1/2.
Serve on the side with Bread Pudding.
Peace in the Kitchen!