3/4 lb. cinnamon frosted raisin bread, cut into pieces
3/4 c. milk
3/4 c. Irish cream liqueur or milk
1 tsp. brandy flavoring
1 tbsp. butter
1 1/2 c. sugar
4 eggs
1 tbsp. vanilla
1/2 c. raisins (opt.)

SAUCE:

1 c. powdered sugar
1/2 c. butter
1 egg, beaten
1/4 c. Irish cream or brandy flavored milk

Combine bread, milk and liqueur. Stand, covered for 30 minutes in refrigerator. Butter 9"x13" pan. Add eggs, sugar and vanilla to bread mixture. Pour into pan and bake 50 to 60 minutes at 350 degrees. Prepare sauce in small sauce (except for egg) and heat until hot. Remove from heat and whisk in egg. Pour over bread pudding and broil until bubbly. Serve.