Bread Pudding
Leftover bread, cut into cubes (enough to more than fill a casserole dish)
2 cups milk/half-and-half (whatever you have on hand)
1/2 cup sugar
4 tbsp butter
1 tsp cinnamon
1 cup shredded apple (I used Granny Smiths)
3 eggs

Heat oven to 350 F and then butter a medium sized casserole dish.
In a saucepan, heat milk, butter, sugar, and cinnamon until the butter melts. In a bowl, beat eggs. Remove milk mixture from heat, and then mix in eggs.
In a large bowl, mix everything together and then dump into casserole dish. Alternatively, put bread and apples into casserole dish and then pour milk and egg mixture over bread.
Bake at 350 F for 30-45 minutes, or until knife comes out clean.

(adapted from How to Cook Everything)

Whiskey Sauce
4 tbs butter
1/2 cup sugar
2 tbsp whiskey
1 tbsp water
1/8 tsp nutmeg
salt
1 small egg

Melt butter in saucepan. Add sugar, whiskey, water, nutmeg, and salt. Heat over low heat until sugar is dissolved. Beat egg and whisk into whiskey sauce. Raise heat to medium, and stir gently until sauce thickens. Remove from heat.

(from The Joy of Cooking)

Spoon hot bread pudding into bowl. Spoon hot whiskey sauce over bread pudding. Add scoop of vanilla ice cream. Eat.