Bread Pudding 

2 loaves bread (or equal amount of left over biscuits)
2 cans of Carnation milk
2 cans of water using the Carnation milk can
1 cup sugar
1 can of sliced peaches, drained and diced
2 cups raisins
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder 

Shred the bread, add two cans of Carnation milk, plus water. Soak the bread for 30 minutes.  Add sugar, raisins, peaches, cinnamon, vanilla and baking powder. Grease, a 9x13 inch square pan, pour in the bread pudding and bake until golden brown--approximately an hour--or check to see if a toothpick comes out clean. 

Creole Bread Pudding with Whiskey Sauce 

From the Bon Ton Cafe on Magazine Street
1 loaf French bread 
1 quart milk  (or half-and-half)
3 eggs, beaten 
2 cups sugar 
1 tablespoon vanilla extract 
2 teaspoons ground cinnamon 
1 cup raisins 
3 tablespoons melted butter 
Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional).
Whiskey sauce
A variation that I like is to use Southern Comfort for the sauce instead of whiskey. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract. 
1 cup sugar 
1 stick butter (or margarine if you insist) 
1 egg, beaten 
2 ounces Bourbon whiskey or Southern Comfort; rum also works well 
Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor. 
Serves 8