Yield: One 9 by 13-inch pan
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Milk, whole | 976 | 4¼ cups |
| Stale bread, cut into 1-inch chunks | 454 | 7½ to 8 cups |
| Eggs, large | 150 | 3 |
| Vanilla extract | 28 | 2 tablespoons |
| Sugar, granulated | 300 | 1½ cups |
| Raisins (optional) | 150 | 1 cup |
| Butter, for greasing the pan |
PREPARE
In a large bowl, combine the milk and stale bread, and allow to stand for 1 to 2 hours, or until the bread is tender and the milk has been mostly absorbed.
Apply a generous, even coating of butter to a 9 by 13-inch baking pan.
When the bread is tender, preheat the oven to 350°F.
MIX
Mix the eggs, vanilla, and sugar. Gently fold into the soaked bread and add the raisins, if using.
Pour into the prepared pan, spreading evenly if necessary.
BAKE
Bake on the middle rack of the oven for 50 to 60 minutes.
The pudding is done when the crust is crisp in spots and springs back when pressed.
WHISKEY SAUCE
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Butter, unsalted | 85 | 6 tablespoons |
| Milk, whole | 28 | 2 tablespoons |
| Salt, fine | Pinch | Pinch |
| Confectioners’ sugar | 113 | 1 cup |
| Whiskey or half the amount of vanilla extract | 42 | 3 tablespoons |
SAUCE
While the pudding cools, make the sauce.
In a small pot over low heat, melt the butter with the milk and salt, then whisk in the confectioners’ sugar.
When the mixture is smooth, stir in the whiskey or vanilla.
Serve the pudding warm with the sauce on the side, or pass it in a gravy boat.