Mama's Bread Pudding

1 can evaporated milk (not sweetened condensed)
1 can water
1 cup sugar
1 tablespoon vanilla
1 egg
2 teaspoons nutmeg
1 1/2 tablespoons cinnamon
stale bread

Beat egg in large bowl. Add sugar, vanilla, nutmeg, and cinnamon. Mix with whisk until blended. (Add small amount of the milk if mixture is too dry to mix.) Add milk and water and mix well. Tear slices of stale bread or buns into pieces and drop into milk mixture. The amount of bread it will take depends on how stale the bread is. Using a large spoon, stir in the bread and keep adding pieces until most but not all of the liquid is absorbed. It usually takes about 3/4 of a loaf. (I keep a bread bag in my freezer and add the last two or three slices from each loaf we use. When the bag is nearly full, we have bread pudding!) Light brown breads are good for this as well as white breads, and buns are wonderful. Just don't use seeded breads!
Bake in a greased 13"x9" pan at 350* for 45 minutes to 1 hour. Pudding will sometimes puff up tall in the center and then fall when removed from the oven. This is okay. You can test for doneness by touching the center. You don't want it to jiggle, but to feel slightly firm to the touch.

Vanilla Sauce:

Mix 1 cup sugar 4 tablespoons flour in a small saucepan. Cut 1/2 stick margarine into pats and drop onto sugar mixture. Pour app. 1/2 cup boiling water over margarine and place over medium heat, stirring constantly until margarine melts and sugar is dissolved. This takes app. 10 minutes. Remove from heat and add 2 teaspoons vanilla. Serve over bread pudding, warm, room temp. or chilled.


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