06Remove from heat, stir in vanilla and immediately pour custard over dried bread.
07If desired strain mixture with a fine strainer to remove raisins and any egg chalazae.
08Mix and press down on bread to be sure it's all covered.
09Preheat oven to 350°F.
10Allow custard to soak into bread cubes until cooled (about an hour).
11Occasionally stirring to evenly distribute mixture.
12Can be refrigerated for up-to 12 hours at this point.
13Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan).
14--------Variations--------------.
15Add a cup of toasted and chopped pecans or walnuts to custard.
16Replace 1/2 tbsp of the vanilla with another extract or liquor.
17Add some white, cinnamon or chocolate chips to custard.
18Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!).
19Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a "healthy version".
20Add some dried apple or banana to custard.
21Use 1 cup of sugar and add 1/2 cup of maple syrup.
22Replace up-to half the sugar with brown sugar.
23Serve with bourbon sauce, whip cream, ice cream.