8 to 10 slices of toasted
and buttered white bread
4 eggs
3 cups milk { if using can milk, mix it half canned milk & half water }
1½ cup sugar
Topping:
½
cup sugar & 1 T cinnamon, combined { or to taste }
~~~~~ Toast & butter bread, then tear up in small pieces
and lay in your BUTTERED 9x13 cake pan. Bring the milk to the scalding point,
{ near boiling point } remove from heat. In a separate bowl,
beat your eggs. Add the beaten eggs & 1 1/2 cups of sugar to your milk. Pour over the crumbled
toast, take a fork and press lightly to get all the toast wet. Let stand about 10 minutes. Mix
sugar and cinnamon together while this is setting. Then
sprinkle over the top.
Put in oven at 350° degrees for about 25-30 minutes. Let settle for a few minutes,
you can eat it cold or warm,
Yummy!, ... Enjoy!
Keep left over pudding in refrigerator.
The Lighter Side; Substitute;
Egg substitute
No fat milk and no fat evaporated milk
Cooking spray for cake pan
The Lighter Side; 
Toast & butter bread, then tear up in small pieces
and lay in your BUTTERED 9x13 cake pan. Bring the milk to the scalding point,
{ near boiling point } remove from heat. In a separate bowl,
beat your eggs. Add the beaten eggs & 1 1/2 cups of sugar to your milk. Pour over the crumbled
toast, take a fork and press lightly to get all the toast wet. Let stand about 10 minutes.