1 qt. milk
¾ of one (8 0z.) loaf French bread
2 Tbs. vanilla
6 Tbs. sugar
2 whole eggs, beaten
Salt, two pinches
¼ Tsp. each cinnamon and nutmeg*

Allow French bread to stand out one day ahead to dry out or toast dry in oven. Slice lengthwise in quarters, then cut in 1-inch cubes.

Cover bottom of a 13X9X2 inch-baking pan with one layer of bread cubes. Pour one-half the milk (only) over the cubes, soaking each one. Let stand while preparing balance of liquid.

Beat eggs and sugar until frothy, and then add balance of milk to the eggs and mix. Add vanilla to the egg/milk mixture so that all bread is flavored. Do not stir.

Sprinkle with cinnamon and/or nutmeg. Bake at 350° for 30 minutes or until brown on top (may require 45 minutes). Test doneness with tooth pick if inserted and it pulls out clean the pudding is done. Serve topped with whiskey sauce, or any other dessert sauce.

* Ground allspice works well for me.