New Orleans Bread Pudding

New Orleans Bread Pudding 6 eggs 1 cup sugar 1 can sweetened condensed milk 2 cans evaporated milk 1 cup whole milk 1 T. vanilla 4 cups stale French Bread, cubed 1 cup raisins, yellow 1 medium red apple, sliced thin ½ stick butter, melted

1. Preheat oven 325-350 degrees F. In large mixing bowl, beat together eggs and sugar until creamy. Add condensed milk, evaporated milk, whole milk, vanilla, and stir until well blended. 2. Trim crust from bread and cube into small pieces. Add bread pieces to milk mixture and soak until no dry pieces of bread remain. 3. Mix in raisins and apple slices. Add melted butter and stir well. Pour into a buttered baking dish. Set the baking dish in a shallow pan containing 1 inch of water. Bake for 1 hour and 15 minutes or until firm in the center. Test with toothpick. Serve warm with sauce.

Whiskey or Orange Sauce 1 stick butter ¾ cup sugar 1 t. vanilla ¼ cup whiskey or orange juice

1. In a small saucepan, melt butter. Add sugar and cook until dissolved (stirring constantly). 2. Remove from heat and stir in vanilla and whiskey or juice. Drizzle sauce while warm over bread pudding. Serves 6-8.