The Best Bread Pudding

Ingredients

• 1 long loaf of French Bread
• ½ cup (1 stick) salted butter
• 1 cup raisins
• 4 cups milk
• 4 large eggs
• 2 cups granulated sugar
• 2 Tablespoons vanilla extract
• ½ cup dark rum or whisky (can use rum extract or skip it altogether and add additional 1/2 cup of milk)

Glaze:

• ½ cup (1 stick) salted butter, melted and cooled
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350F degrees. Spray a 2-quart casserole dish (or an 8x8 square baking dish) with nonstick cooking spray.
2. Cut or rip 1 long loaf of French Bread into bite size pieces.
3. In a large skillet over medium heat, melt ½ cup (1 stick) salted butter then gently brown the bread (until golden brown and crusty.) The bread will absorb all of the butter in the pan. Just continuously stir.
4. When all the butter is absorbed, pour the bread into the 2-quart casserole dish. Sprinkle 1 cup raisins over the bread.
5. In a large bowl mix 4 cups milk, 4 large eggs, 2 cups granulated sugar, 2 Tablespoons vanilla extract and ½ cup dark rum or whisky.
6. Pour over the bread and raisins in the casserole dish.
7. Bake for 1 hour, checking at the 40 minute mark. The casserole is done when the liquid is set, top has browned, and is pulling away from the sides of the casserole dish.
8. To make the glaze, combine ½ cup (1 stick) salted butter, melted and cooled with 2 cups powdered sugar and pour over the warm bread pudding.
9. Then serve warm (it can also be served room temperature.)