I used to make a lot of (modified) English-style bread pudding from old pieces of French bread. This is my recipe:\n\nAbout 5-8 slices of day-old bread\n2 whole beaten eggs\nA handful of raisins\n2 cups of milk\n3/4 cups of sugar \n1 cinnamon stick\n1 vanilla pod (I got mine from a trip to Madagascar but feel free to substitute with vanilla extract)\n\n1.Warm the milk over a gentle flame and add the cinnamon stick and the vanilla pod (I slice mine lengthwise and gently scrape off the flesh before dumping everything into the milk). \n\n3.Add the sugar, stir the milk and as soon as it starts to bubble slightly, turn off the heat and let it sit to allow the flavors to infuse. \n\n4.Leave the milk for at least 2 hours to cool and infuse. You could also prepare the milk mixture overnight and let it sit in the fridge to fully develop the amazing vanilla and cinnamon aromas.\n\n5. Preheat the oven to 360 degrees F.\n\n6. Tear the bread into small pieces and place in your baking pan. Mix the milk mixture with the whole beaten eggs and pour it into the baking pan, making sure to cover the bread pieces.\n\n7. Pour the melted butter and sprinkle the raisins on top.\n\n8. Bake for 45 minutes.