Bread pudding

Yesterday, I desperately needed some room in the freezer. There were to large bags of pieces stale bread and I thought it was a good idea to make a bread pudding. I hadn't made one in a while and I know how much my husband and children love it. In addition to having so much stale bread, there were other foods that wanted to use up: some raisins, some leftover sweetened condensed milk that I made a while ago, and a small container of applesauce. This all goes very well in a bread pudding. When I make one, I don't really stick strictly to a recipe but just use what I have on hand. It would be a bit ironic to be sticking to a specific recipe with dishes that were actually invented to get rid of leftovers, wouldn't it? Anyway, this is how I made it: 

Leftover bread - not sure how much exactly, but it was a big bag of pieces stale bread, both baguette and round bread. I cut this in smaller pieces and put them in a large bowl (similar to a washing up bowl). In a smaller bowl, I mixed 3 eggs with about 2 cups of sweetened condensed milk, 3 heaped spoons of melted butter, 2 tablespoons of applesauce, and three more cups of liquid (a mixture of milk and water). I also added about a teaspoon of ground cinnamon. This mixture was then added to the bread chunks and mixed with a wooden spoon. If there's some dry bread, add some extra liquid. Then I greased a big baking dish and spreaded half of the bread mixture on it, some raisins and then added the remaining mixture (flatten it with a spoon). I then sprinkled the bread mixture with cinnamon sugar. 

I baked this for 75 minutes, the first 30 minutes on 220° c (428° f), then the remaining 45 minutes on 200° c (392° f). Then after about 10 minutes, let the bread pudding cool down outside the oven. When it was a bit warm I put it back in the oven and just let it sit there until this morning. You can reheat it a bit, but I didn't really find that necessary so we just had it cold.