2 1/4 c. bread crumbs (old French bread)
1 (13 oz) can evaporated milk
3 eggs, beaten
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3 tbsp. melted butter

HARD SAUCE:

1/2 c. butter
2 c. powdered sugar
1/8 tsp. salt
1 tbsp. boiling water
1 tsp. vanilla
2 tsp. brandy or rum

Place bread in buttered casserole. Combine milk, eggs, sugar, salt, vanilla and butter; pour over bread. Place casserole in a pan of warm water and bake at 350 degrees for 1 hour.

SAUCE:

Cream together butter and sugar. Add remaining ingredients. When pudding is cooked, pour sauce over the top and bake another 10 to 15 minutes. Poke a few holes in top of pudding to allow sauce to go down into the pudding. This is very rich, so small servings are recommended! Serves 8.