This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"This was so good. I used the recipe from my Mom's very first Betty Crocker Cookbook (the old red one) and used the sauce of another recipe I found. My husband had three servings the first time I served it".

Ingredients

2 cups milk
4 cups coarse bread crumbs
1/4 cup butter or margarine, melted
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins (optional)
1 teaspoon cinnamon or nutmeg

Sauce:
3 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla*

*(when I make it next I might try 1/2 teaspoon vanilla and 1/2 teaspoon of another extract like brandy, lemon, nutmeg, etc.)

• Preheat oven to 350º.

• Heat milk to scalding.

• Pour over bread crumbs.

• Cool and add butter, sugar, eggs, salt, raisins and cinnamon or nutmeg.

• Pour into a buttered 1 1/2 quart casserole.

• Bake until knife inserted comes out clean, about 40 to 45 minutes.

• Serve warm with sauce.

Sauce:

• Melt butter in a small saucepan.

• Combine sugar and cornstarch; add to butter.

• Stir in milk and corn syrup.

• Cook and stir over medium heat until the mixture comes to a full boil.

• Boil for 1 minute.

• Remove from heat; stir in vanilla.

Serves 6

Becky