Bread Pudding

Experimenting with baking lots of different bread recipes means:
(a) got lots of bread around,
(b) there are some experiments that end up with "less than perfect" results (over-risen, under-done, etc).

Bread pudding to the rescue!
Our family's favorite is from The Silver Palate by Julee Russo and Sheila Lukins, and it's shining glory is the rich Butter-Whiskey Sauce drizzled over it!

Bread Pudding
1 loaf bread (calls for French, but use any that's compatible), cut into pieces
1 qt milk
3 eggs
1.5 c granulated sugar (I use alot less, maybe 1/2!) -- there's plenty of sugar in the sauce!
2 t vanilla extract
1 c raisins

Soak the bread in milk for 1 hr. Mix eggs and sugar, add to bread mixture w/ remaining ingredients, and pour into pan (use spray or butter). Bake at 350 F for 1hr until browned and set. Serve with:
Butter-Whiskey Sauce
1 stick butter (1/2 cup)
1 c confectioner's sugar
optional: 1 egg
4 T Whiskey (to taste)

Melt butter and sugar in top of double boiler, stirring until hot and well mixed. If desired, whisk in beaten egg. Let cool slightly, then stir in the whiskey.

From Mark Bittman's Food Matters, here is another (tamer) recipe:
Breakfast Bread Pudding
2 eggs
1 c milk
1/4 c honey
1 t cinnamon
pinch salt
4 apples, (peeling optional), cut into chunks or slices
1/2 c raisins
1/2 c chopped walnuts
8 slices of multi-grain bread, cubed (approx 3 cups)

Mix it all up, and let sit at least 15 min to let liquids soak into bread. (OK to make ahead: cover and store in frig overnight). Bake 45 min at 350F until golden.

Savory Bread Pudding
2 eggs
1 c milk
8 slices of multi-grain bread, cubed (approx 3 cups)
4-5 c lightly cooked vegetables (asparagus, mushrooms, tomatoes, artichoke hearts, etc)
Optional: herbs & grated hard cheese, such as Parmesan or Pecorino Romano
salt & pepper to taste

Bake 30-40 min.
Menu choice: Comfort food for a winter meal: goes well with a soup, salad & maybe a baked squash or other roasted root veggies.