BREAD PUDDING                          Servings: 12

10  oz.       french bread             2   c.    milk
6             eggs                     1/2 c.    cream (half & half)
1/2 tsp.      cinnamon                 2   tsp.  vanilla extract
1   tsp.      nutmeg                   1 1/2 c.  seedless raisins
1/4 c.        sugar                    2   sticks butter

    In a bowl, combine eggs, cinnamon and nutmeg.  Mix well, add sugar,
milk, cream and vanilla extract.  Cut up bread in bitesize pieces.  Place
in a baking dish (about 1 1/2 quart).  Melt butter and add to dish.  Add
raisins, then pour mixture over bread.  Bake (no temperature given) about
30 minutes or until golden brown.

Source: Mary Mahoney's Old French House, Biloxi, MS
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RUM SAUCE

2 1/2 c.      milk, scalded                dash  cinnamon
3/4 c.        sugar                        dash  nutmeg
6   T.        flour                    1   tsp.  vanilla flavoring
4             eggs, beaten well        1   tsp.  rum flavoring
1   stick     butter                   1   oz.   rum

	In a sauce pan melt butter, then add flour.  Mix well, then add milk
and sugar.  Cook over low heat until thick.  Beat in eggs and remove from
heat.  Add nutmeg, cinnamon, vanilla and rums.  Serve over pudding.

Source: Mary Mahoney's Old French House, Biloxi, MS