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BREAD AND BUTTER PUDDING 
3 1/2 c. scalded milk (may use skim)
1 tsp. vanilla extract
4 1/2" length French bread (omit crusty ends)
1/4 c. softened butter
1/2 c. seedless raisins
3 eggs or 5 egg yolks (may use egg substitute)
1/3 c. sugar
1/8 tsp. salt
Nutmeg

1. Scald milk; cool then add vanilla.

2. Cut French bread into slices one quart inch thick and spread butter on one side of each slice. Arrange slices in six cup casserole with buttered side down, sprinkling raisins between layers.

3. Beat eggs or egg substitute with sugar and salt and add scalded milk, stirring. Pour over the bread. Let stand 30 minutes. Sprinkle with nutmeg.

4. Set casserole in pan of hot water and bake in a preheated moderate oven, 350 degrees until a knife inserted in the center comes out clean, about one hour. Serve warm. About 8 servings.

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