Serves 10-12 people

1/2 gallon milk

2 cups sugar
2 teaspoons Madagascar vanilla

8 eggs, beaten
4 quarts cubed “Sister Shubert’s® Dinner Size Yeast Rolls” (about 20 rolls)

1 cup golden raisins
1 tablespoon cinnamon

Whisk sugar into milk until sugar is dissolved. Add eggs and vanilla and stir.
Soak bread in mix for several hours or overnight. Pour into glass or stainless pan.
Sprinkle with raisins and cinnamon and “push” into mix. Bake at 250 degrees for
approximately 1 ½ hours or until firm.

1 pound butter

2 pounds powdered sugar
1 cup bourbon
Let butter become soft at room temperature. Add powdered sugar. Whip
bourbon into butter and powdered sugar until it is the consistency of frosting. Ladle
sauce over hot bread pudding, and it will melt on its own.