Directions

1

First, grease an 11 x 14 Pyrex baking pan with the margarine, break the French bread into small chunks, and place them into the pan.

2

Next, take a large mixing bowl and a whisk and make an egg custard by creaming together the eggs and the sugar until smooth. Then whip in the vanilla, cinnamon, and nutmeg until thoroughly mixed into the custard. Now stir in the whole milk and the butter and blend until thoroughly uniform.

3

At this point, pour the egg-milk mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften. Then evenly sprinkle on the raisins and diced apple. And again, with your fingers, gently push them into the softened bread.

4

Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until a rich honey brown).

5

This bread pudding is great served both warm or chilled, especially when it’s topped with rum walnut sauce.