French Bread Pudding

Bread Pudding

8 thick, half slices sweet French bread

Butter

1 cup rum

20 eggs

2 cups sugar

12 ounces raisins

2 teaspoons vanilla

1 teaspoon nutmeg

1 teaspoon cinnamon

2 quarts scalded milk

2 apples, sliced (preferably pippin)

Toast bread approximately 15 minutes in 375-degree oven; remove and butter slices.

Combine rum and next six ingredients in a large mixing bowl. Add scalded milk and mix well. Place buttered bread in a large baking pan (13-by-9-by-2 inches) and layer sliced apples on top. Pour milk mixture over the top and press bread down into the liquid. Bake for 1 hour at 350 degrees Fahrenheit.