BREAD PUDDING
Servings: 18
4 loaves of raisin bread
½ gal. milk
9 eggs
9 Tbs. vanilla extract
4 c. sugar
4 tsp. cinnamon
1 lb. butter
Preheat oven to 350°F. Allow the butter to soften overnight. Spray stainless steel or glass pan with baker’s spray. First, tear apart bread in chunks and place in large mixing bowl, then pour all the milk over bread and submerge. Allow a 20-minute soak. In another bowl beat eggs, vanilla, cinnamon and sugar. After the 20-minute soak, combine all ingredients then fold in softened butter.  Oven temperatures vary so I would recommend 1 hour to 1½ hours for baking. 
Rum Sauce
Makes 2 qt.; keep in cool place, and do not refrigerate.
1 large bag powdered sugar
1 lb. softened butter
2 c. rum
Put entire bag of powdered sugar in mixing bowl, add butter. Begin mixing slowly then add rum. Continue to mix for 10 minutes. Keep in cool place in sealed container. When serving, cut bread pudding in squares and heat in microwave for 2 mi...