Somewhere around here I have my grandmother's recipe for Bread Pudding.
In the meantime I found the following recipe at Tasty Kitchen.
It seems similar, but I do recall some differences.
My grandmother used stale bread and leftover homemade biscuits instead of a loaf of french bread. You can either decrease the liquid or add more bread to get the consistency you want. Hers was like a dense cake. It might take a few turns to get it just right.
Now the hard sauce in the recipe at Tasty Kitchen is absolutely nothing like my grandmother's.
First, you best not bring liquor into my grandmother's house.
The result was temporary banishment to the yard.
Her hard sauce was like this:
1 can of evaporated milk
Enough sugar till you think it's sweet enough
A generous application of nutmeg.
Heat the milk and sugar till dissolved, then add the nutmeg and stir well. Serve while the sauce is still warm, although I recall that the sauce was still mighty good when it cooled.
I will look around here and see if I can find her recipe.
She passed away a number of years ago.
She kept them in several places (between the pages of books and such)and I run across a batch of them from time to time.