1 loaf poor boy bread, stale
6 eggs
1 1/2 sticks butter, melted
2 c. sugar
1 can condensed milk
1 can evaporated milk
2 tbsp. vanilla
1 tsp. cinnamon
2 tsp. nutmeg
1 can crushed pineapple (flat can), drained
1 (303) can fruit cocktail, drained
1 1/2 c. raisins (floured)

Soak stale bread in water. Drain squeezing out excess water. In large bowl, beat together eggs, butter, sugar, condensed milk, evaporated milk, vanilla, cinnamon and nutmeg. Add French bread and mix well. Stir in pineapple and fruit cocktail. Add raisins. Pour into 11 x 14 x 2 inch pan and bake at 350 degrees for 1 hour or until golden brown. Serve warm or at room temperature. Whiskey sauce may be served with warm bread pudding.

WHISKEY SAUCE:

1 c. superfine granulated sugar
2 oz. Bourbon
1 stick butter, melted
1 egg yolk

In double boiler, whisk together butter and sugar. When well combined, whisk in egg yolk. Cool. Add Bourbon. Serve over warm bread pudding.