1 1/2 teaspoon vanilla extract

1 1/2 teaspoon ground cinnamon

1/4 cup unsalted butter

2 1/4 cups milk

1/2 cup golden raisins

1/2 cup slivered almonds

5 cups stale French bread torn into small chunks

1 finely chopped apple

Cooking Instructions:

Building the Pudding

1. With an electric mixer, beat eggs until frothy - about 3 minutes.

2. Add sugar, nutmeg, vanilla and cinnamon - beat until well blended.

4. In a small sauce pan, heat the milk and butter until the butter melts, but don't let it boil.

5. In a large mixing bowl, combine raisins, almonds and bread.

6. Combine the milk & melted butter with the Egg mixture and pour this over the bread and allow it to soak for about 45 minutes.  Stir gently once or twice to make sure everything is working together nicely.

7. Preheat oven to 350 degrees F

8. Lightly butter loaf pans, baking dish, individual ramekins or what ever suits your fancy of adequate capacity.

9. Pour/spoon the mixture into the baking container(s) and place in the oven. Immediately reduce the heat to 300 F and bake for 40 - 45 minutes.  Increase heat to 425 F and bake for another 15 minutes until nicely browned and thoroughly cooked in the middle (press the center to make sure it springs back and is dry to the touch)

Let's get Saucy

10. Combine the 2 eggs with the icing sugar (powdered sugar)

11. Melt butter in a double boiler (or half fill a medium sauce pan with water and place a smaller sauce pan in the hot water)

12. Whisk in the egg mixture and gently cook, stirring continually until the sugar has melted and the sauce has started to thicken.

13. Allow to cool, after tasting to ensure quality, add the Bourbon and drizzle liberally over a portion of the cooled Bread Pudding.  Dig in, leave room for seconds and call your Dentist!