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Bread Pudding
This is the best bread pudding I've ever made. It's not mushy!

1 12-inch loaf of French po-boy bread
2 cups milk
3 tbs melted unsalted butter
1 egg, beaten
2/3 cup sugar
1 tbs vanilla
1 cup raisins

Brandy sauce:
1/2 stick unsalted butter
1/2 cup sugar
dash cinnamon
1 egg beaten
1 tbs brandy

Preheat the oven to 375.  Break up the bread into small chunks and set it into a bowl. Pour the milk over it and let it sit until the milk is absorbed. Pour the melted butter into a 2-quart Pyrex baking dish.  Spoon the bread into the dish, letting whatever milk isn't absorbed stay in the bowl. Add the beaten egg, sugar, vanilla and raisins. Stir together. Bake at 375 for about 45 minutes. You will see the edges start to get puffy and golden. That's what you want all the way to the center.
Make your brandy sauce:
Cream together the butter and sugar in a bowl that's set over a pot of boiling water (double boiler). Add cinnamon and, while constantly whisking, add half the beaten egg. Remove from heat and add brandy.
When a knife inserted in the middle of the bread pudding comes out clean, remove it from the oven. Let it cool a few minutes and serve drizzled with brandy sauce.