2 1/2 loaves white and/or cinnamon loaf - day old works better

Place bread in long baking pan. If using unsliced bread, cut through center. Eliminate some of the crust, but not all. Sprinkle the following on top of bread; 1/3 cup cinnamon and sugar (mixed), raisins if desired, and 2 tablespoons melted butter.

Put 5 to 6 cups milk in saucepan to heat. Meanwhile beat 5 eggs, 3/4 cup sugar, 1 teaspoon vanilla, couple drops of yellow food coloring. Add to warm milk.

Pour over bread in pan. Let stand 1/2 hour until bread has soaked up the milk mixture. Cover with foil and set in a pan of water (like a double boiler.) Bake for about 1 1/2 to 2 hours at 375 degrees.

Meanwhile make pudding to pour on top after finished baking. Heat 6 cups milk until scalding hot (almost ready to boil over). Turn off heat and add 2 boxes of vanilla pudding (not instant). Whip, using a wire whip until smooth and begins to thicken.

Cover and set back until bread pudding is finished baking. Then pour vanilla pudding on top. Sprinkle with cinnamon. READY TO SERVE!

Some hints to remember:

Sometimes the amount of milk will vary. When bread is fresher less milk will be needed.

After the bread sets 1/2 hour before going into oven, the milk mixture should be pretty well absorbed into the bread. If not, spoon a little milk out as it will not bake through as well.

If vanilla pudding gets thick while sitting, add a little milk to get the right consistency.