In a saucepan, scald milk, then add butter, sugar, eggs, salt, raisins and vanilla. Blend well. Pour over the bread crumbs; sprinkle with cinnamon. Bake at 350 F. 30 to 35 minutes or until top is golden. Cut in squares and serve with warm Vanilla sauce.

Add and stir well. Fill 3 containers with 1 cup of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use

Starter Day 1: 2 cups flour 1 cup warm water 1/4 ounce dry yeast Stir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours. Day 2: 1 cup milk 1 cup granulated sugar 1 cup all-purpose flour Add to Day 1 mixture, and stir well. Cover lightly with

Mennonite Bread Pudding 2 eggs, well beaten 1/2 cup granulated sugar 2 cups milk 1/4 teaspoon nutmeg, ground 4 cups day old bread (1/2-inch slices), cubed 1/4 cup raisins Beat eggs. Add sugar, milk and nutmeg. Butter a 1 1/2-quart baking dish. Put bread cubes into dish and pour egg mixture over the

In a medium bowl, whisk eggs sugar and butter together; add milk, cinnamon and vanilla; mixing well. Pour mixture over bread and raisins. Allow to set for 15 minutes.

Bread pudding 2 cups milk, scalded 1/4 cup butter 2 eggs 1/2 cup granulated sugar 1/4 teaspoon salt 1 teaspoon ground nutmeg 3 cups soft bread, torn into small pieces 1/2 cup raisins Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg;