Here is a reposting of my bread pudding recipe, just for Vince.

Actually, I’ve changed a few things, which is why I’m reposting and not just linking to the old post.

Bread Pudding
Leftover bread, cut into cubes (I used a whole loaf of whole wheat “Italian” bread–the cup or so I didn’t use went to the birds.)
3 cups milk (We used soy milk for Grandmom)
1/2 cup sugar
4 tbsp butter
1 tsp cinnamon
1 cup minced apple
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 45- 60 minutes, or until knife comes out clean.

(adapted from How to Cook Everything)

Whiskey Sauce
8 tbs butter
1 cup sugar
4 tbsp whiskey
2 tbsp water
1/4 tsp nutmeg
salt
1 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. Add scoop of vanilla ice cream. Spoon hot whiskey sauce over everything. Eat.

NOTE: Grandmom has hers with soy ice cream and loves it.