INGREDIENTS AND DIRECTIONS:

3 thick slices bread
1 c. brown sugar
2 tsp. cinnamon
1 c. cooked raisins
2 eggs
1 1/2 c. milk

Tear bread into small pieces and combine with remaining ingredients; mix well. Bake in moderate oven until rather crusty on top. Let cool and pour the following sauce over it after it also has cooled. Add nuts on top.

SAUCE:

1 tbsp. flour
1 1/2 c. granulated sugar
1 c. boiling water
Pinch of salt
1 tsp. vanilla

Mix flour, sugar, and salt. Gradually add boiling water and cook slowly, stirring constantly, until thickened; add vanilla.

INGREDIENTS:

6-8 slices day old bread, cubed
3 c. milk, warmed
4 eggs, beaten
1/2 c. sugar
1 c. raisins
Dash vanilla

DIRECTIONS:

Add beaten eggs to warmed milk and mix well. Add bread, sugar, raisins and vanilla; mix well. Melt 1/2 teaspoon butter in 8 x 8 inch square pan and add mixture. Sprinkle nutmeg or cinnamon on top and bake at 350 degrees for 30 minutes or until knife inserted into center comes out clean. Note: French, Italian, wheat breads with crusts make especially flavorful textures.

INGREDIENTS:

8 slices bread, toasted, crust removed
1 1/2 c. milk
1/4 c. butter
5 eggs
1 1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 c. diced rhubarb
1/4 c. chopped nuts

DIRECTIONS:

Cut toast into 1/2 inch cubes and place in a buttered 2 quart casserole. Heat milk and butter just to boiling. Pour over toast cubes. Let stand 15 minutes. In bowl beat eggs. Add sugar, cinnamon and salt. Beat together. Stir in rhubarb. Stir above into bread mixture. Sprinkle with nuts. Bake at 325 degrees for 50 minutes. Let stand 10 minutes before serving. Serve with cream if desired.