2 c. sugar
1 qt. homogenized milk (or low fat)
5 eggs
2 tbsp. vanilla
1 loaf stale French bread (I prefer Po-Boy loaf)
1 apple, cut small
3 oz. raisins
1/2 stick butter
Cinnamon

With electric mixer, beat sugar and eggs until very creamy. Add vanilla and milk. Cut the French bread up in pieces. Add bread to mixture and let soak until soft. Add cut up apple and also raisins to mixture.

Put butter into 9x13-inch pan and melt on stove, making sure that butter is evenly spread all over pan. Pour mixture into pan and sprinkle cinnamon on top evenly. Cook in preheated oven (350 degrees) for about 1/2 hour.

NOTE: Soak raisins in boiling water. Drain and add to pudding. This procedure will make raisins soft.

SAUCE:

1 stick butter
1 c. confectioners sugar
1 oz. whiskey or brandy (I prefer whiskey)

In double boiler melt butter and add 1 cup of confectioners sugar, mixing well. When cool, add 1 ounce whiskey or brandy. Yield: 15 servings.