Justin Wilson

• 1 loaf stale white bread
• 3 cups milk
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups sugar
• 2 cups raisins
• 1 cup brandy
• Peanut oil

1. Preheat the oven to 350 degrees. Break the bread into chunks into a large mixing bowl. In another bowl, beat the eggs. Add the sugar and brandy to the beaten eggs, then add the milk and beat well. Mix in the vanilla and raisins and pour the mixture over the bread. Mix all the ingredients together and let sit until the liquid has soaked into the bread, mixing two or three times.
2. Turn the bread mixture into a 9×12 inch casserole or baking dish oiled with peanut oil and bake until a toothpick inserted in the middle comes out dry, 30 to 45 minutes.
3. You do not need rum sauce for this pudding. Serve with vanilla ice cream on top.