12 slices raisin bread
1/4 c. butter, melted
6 lg. eggs, slightly beaten
3/4 c. sugar
3 c. milk
1/2 tsp. vanilla
Dash of salt

Cut slices of bread in half. Layer bread in a two quart casserole or cake pan, overlapping slices. Pour melted butter over the bread.

In mixing bowl (use blender) beat together eggs and sugar until sugar is dissolved. Add milk, vanilla and salt. Beat until well mixed. Pour over bread and push bread into custard lightly until bread is completely moistened.

Place casserole or baking pan in a shallow pan of water and bake about 45 minutes to 1 hour in a preheated 375 degree oven or until bread is golden brown and custard is set.

WHISKEY SAUCE FOR BREAD PUDDING:

1 c. sugar
1 egg
1/3 c. butter
1/3 c. water
1 jigger bourbon whiskey
Dash of salt

Beat egg and sugar together, add water, butter and salt and cook very slowly, stirring constantly until it starts to bubble and is dissolved. Take pot off of fire and add jigger of bourbon and stir. When cool, pour over bread pudding. Best served hot, but also delicious cold.