BREADPUDDIN'
1/2 lb. raisin bread (cut into 1/2 inch cubes)
2 c. milk
2 eggs
1 1/2 tbsp. butter
3/4 c. sugar
1 tbsp. vanilla
1 tbsp. raisins (optional)

Plump raisins by microwaving on HIGH in water for about 2 minutes; drain.

Beat milk, eggs and butter until smooth. Beat in sugar and vanilla. Flatten bread and raisins into a greased 9 inch square pan. Pour milk mixture over bread. Let stand 45 minutes. Bake at 350 degrees for 45 minutes.

RUMTOPPIN'
1 stick butter
1 c. sugar
2 tbsp. rum
2 1/2 tbsp. cornstarch
2 tbsp. milk
1 egg yolk, beaten

Melt butter in saucepan over medium heat. Stir in sugar and softly boil for 7 to 8 minutes. Remove from heat and whisk in rum. Dissolve cornstarch in milk and whisk into mixture. Return to low heat and beat constantly until topping is thick. Remove from heat, let cool a few minutes, then very slowly whisk in beaten egg yolk. Pour on top of pudding. Makes 10 servings.