Pudding:

1 lb. loaf bread (day old)
4 c. milk
2 c. sugar
3 eggs, beaten
1 3/4 c. raisins
1 c. chopped pecans
2 tbsp. vanilla

French Vanilla Sauce:

1/4 c. sugar
1 tbsp. cornstarch
1 c. water
1/8 tsp. salt
1 tbsp. French vanilla
1 tsp. butter
1 tsp. vanilla

For Pudding: Heat oven to 350°F. Grease 3-quart casserole. Tear bread into 1-inch pieces. Place in large bowl. Add milk. Soak 20 minutes. Combine sugar, eggs, raisins, nuts and vanilla; mix well. Pour into casserole.

Bake at 350°F for 40 minutes. Serve with French Vanilla Sauce.

French Vanilla Sauce: Combine sugar and cornstarch in small saucepan. Stir to blend. Stir in water; cook and stir on low heat until mixture comes to a boil and thickens. Remove from heat. Stir in French vanilla, butter and vanilla.

Makes 12 servings.